Award-winning Chef Ori Menashe, owner and Executive Chef of renowned LA hotspot Bestia, has taken the time to share insights on summertime grilling with food aficionados. His focus here is on olive oil, a staple for any Mediterranean chef. Menashe’s brand of choice is California Olive Ranch, whereby he applies some interesting gastronomic principles to create his desired flavor profiles.
Bestia’s Ori Menashe shares grilling tips to add pizzazz to summertime favorites –
Photo used with permission from Porter Novelli
Feel free to put Menashe’s words into practice, as the season calls for lots of grilling ahead.
- It’s best to marinate meats using some type of acid with a combination of olive oil. It can be yogurt or vinegar or citrus based and then using the oil in combination with the acid tones it down and gives a nice amount of fat to keep it from burning down on the grill.
- Even though olive oil is fat, because of its bitterness – it cuts the richness. Cooking/grilling with olive oil is a lot lighter than other oils/fats. It actually suits grilling meats that are super rich and fatty.
- I like to marinate meats with part olive oil and part vinegar and spices. And I love to finish my dishes with a drizzle of olive oil on top.
- Olive Oil is great for vinaigrettes because it really shines. Even simply dipping bread in it is great because it doesn’t over-complicate the flavor of the oil and doesn’t take away from the pureness of the olive oil.