Portland’s top chefs spill their olive oil secrets.
Tony Demes, Noisette
Unio Siurana ($15)
It’s mild and fruity—not too woody or oaky. I use it to finish dishes like tartare, or I mix it with lemon juice, shallots, and salt and pepper on a salad.
Kevin Gibson, Evoe
Marques de Valdueza ($22)
It’s buttery and rich with just a hint of herbaceous notes. It’s more graceful, subtle, and elegant than its Tuscan peers. Use it to finish a seafood salad or raw vegetable salads like shaved zucchini. It’s OK to serve warm (tossed in a warm portobello salad), but never heat it or cook with it.
John Taboada, Navarre/Luce
Occhipinti Olio ($16)
It’s peppery, but still has a richness and finesse to it. I use it to dress salads and vegetables—it’s especially good with fennel.
Cathy Whims, Nostrana/Oven & Shaker
California Olive Ranch Arbequina ($12)
It tastes of a sweet and fresh green apple, and its creamy yet mild, peppery finish works great as a dip for ciabatta, or as the backbone of a vinaigrette, or as a finishing touch on grilled steak with rosemary and sliced garlic. Its reasonable price also makes it a no-brainer for cooking.