Industry News & Press

Food & Wine Chef’s Pick: Corto Truly Extra Virgin Olive Oil

Original article from Food & Wine

By Rochelle Bilow

Chefs love Corto. This northern California-born cold-pressed olive oil company is well-respected in the restaurant industry. “I love the texture Corto’s oil gives when you make pasta,” says Silvia Barban, the chef and owner at LaRina Pastifico e Vino. But truly good olive oil is versatile. Corto is excellent in more than just spaghetti. Holly Gale, the pastry chef and owner at Hearth Patisserie, praises it for its flavor, which she says goes well with dark chocolate.

Corto is a chef’s product with packaging designed for quality and efficiency. The oil comes in a 3-liter vacuum-sealed bag inside a box, which is fitted with an easy-to-use spout — the spout design keeps air away from the oil, preserving its freshness. (If the large format is a little too extra for you, try their 500-milliliter bottle, which is tinted to protect the oil from the sun.)

Corto offers other oils, including flavored options, but Truly is the gold standard for chefs. It’s made from a blend of Arbequina, Arbosana, and Koroneiki olives for a well-rounded, versatile flavor that’s great in just about everything.

Price at time of publish: $24

  • Size: 500 milliliters (bottle) or 3 liters (box)
  • Country of origin: United States (California)
  • Use: Finishing and cooking