Chef Series — A Celebration of Chefs & Food Fans

Our olive oil is a celebration of the creativity of chefs and food fans the world over. We wouldn’t be here without them, so this page is all about the great work they do. In other words, these stories are about you.

Episode 5

Chef Hari

Rehoboth Beach, Delaware

Read the Interview

Every ingredient has a life cycle. It is critical to capture each of them at the peak of perfection, like Fall harvest with olive oil.

- Chef Hari Cameron

Hari's Dish

Wild Juniper Pan Roasted Scallops

Get the Recipe

Episode 4

Chef Silvia

LaRina Pastificio & Vino

Brooklyn, New York

Read the Interview

Cooking is my life. I love cooking. When I cook, the world doesn’t exist anymore and it’s just me, pasta, and my vision.

- Chef silvia barban

Silvia's Dish

Purple Potato Mezzaluna with Meyer Lemon Olive Oil

Get the Recipe

Episode 3

Chef Trevor

West Coast Provisions

Richmond, Virginia

Read the Interview

Ingredients matter. You can’t hide what you put on a plate.

- Chef trevor knotts

Trevor’s Dish

Rockfish with Date Vinaigrette

Get the Recipe

Episode 2

Chef Audrey

Audrey Jane’s Pizza Garage

Boulder, Colorado

Read the Interview

Fresh olive oil elevates food and takes it to a whole new level with new flavors.

- Chef audrey Kelly

audrey’s Dish

Marinated Zucchini Salad

Get the Recipe

Episode 1

Chef Jackson

Jame Enoteca

El Segundo, California

Read the Interview

Oil makes a huge difference but that’s not how chefs usually think about oil.

- Chef jackson kalb

jackson’s Dish

Crab Cakes with “Gremolada”

Get the Recipe

I love the freshness and brightness of Corto oils. Freshness matters and makes a huge difference.

Chef Trevor

Richmond,Virginia

With Corto, I get the texture - the smoothness and creaminess - I seek in my pastas that I cannot get with other olive oils.

Chef Silvia

Brooklyn, New York

It was an easy choice to choose TRULY® over other oils. And the packaging in FlavorLock™ boxes makes so much sense.

Chef Reddy

Denver, Colorado

Oil coming from Italy to America - it would be so easy for the oil to change flavor. However with Corto, the flavors don't change.

Chef Silvia

Brooklyn, New York

There are a lot of misconceptions about olive oil. Knowledge is power. I hope that once people know the difference, they will embrace companies like Corto who are bringing fresh olive oil to our kitchens.

Chef Audrey

Boulder, Colorado

Using La Padella® definitely improved the dish. The moisture of the chicken cooked with this oil far exceeded my expectations. And it doesn’t burn in the pan!

Chef Anita

Yountville, California

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Why Corto

Inspiration

For Professionals

Corto in Your Kitchen

Chef Hari

Every ingredient has a life cycle. It is critical to capture each of them at the peak of perfection, like Fall harvest with olive oil.

Wild Juniper Pan Roasted Scallops

Chef Silvia

Cooking is my life. I love cooking. When I cook, the world doesn’t exist anymore and it’s just me, pasta, and my vision.

Purple Potato Mezzaluna with Meyer Lemon Olive Oil

Chef Trevor

Ingredients matter. You can’t hide what you put on a plate.

Rockfish with Date Vinaigrette

Chef Audrey

Fresh olive oil elevates food and takes it to a whole new level with new flavors.

Marinated Zucchini Salad

Chef Jackson

Oil makes a huge difference but that’s not how chefs usually think about oil.

Crab Cakes with “Gremolada”

I love the freshness and brightness of Corto oils. Freshness matters and makes a huge difference.

With Corto, I get the texture - the smoothness and creaminess - I seek in my pastas that I cannot get with other olive oils.

It was an easy choice to choose TRULY® over other oils. And the packaging in FlavorLock™ boxes makes so much sense.

Oil coming from Italy to America - it would be so easy for the oil to change flavor. However with Corto, the flavors don't change.

There are a lot of misconceptions about olive oil. Knowledge is power. I hope that once people know the difference, they will embrace companies like Corto who are bringing fresh olive oil to our kitchens.

Using La Padella® definitely improved the dish. The moisture of the chicken cooked with this oil far exceeded my expectations. And it doesn’t burn in the pan!