We recently teamed up with top San Diego chef Trey Foshee for a special lunch showcasing the award-winning extra virgin olive oils we produce at California Olive Ranch. Foshee hosted our three-course meal for dozens of southern California chefs and culinary professionals at his La Jolla restaurant, Georges at the Cove. The restaurant specializes in fresh, inventive California cuisine.
Foshee kicked off the menu with a stunning first course of black olive crusted tuna crudo. He uses the freshest tuna possible because the fish is served raw, or “crudo.” The whole package – grilled local sardines, roasted peppers, shaved fennel and basil – came together with a generous pour of California Olive Ranch’s olive oil blend. Rather than drizzling the olive oil on top, Foshee first dresses the plate with the oil.
Foshee says he’s partial to our extra virgin olive oil (EVOO) because it’s locally grown in California and because of its freshness. It’s far preferable, he says, to an oil “that has been on a ship for months before it arrives at my restaurant.”
We’ll post the rest of Foshee’s creations from the lunch over the next few days.
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
