Season 3, Episode 12

Olive Oil

Discover some amazing and unusual things to do with olive oil as we get the 411 on extra virgin, cold presses and beyond ... including a bruschetta that you sip rather than bite made by major mixologist Eben Freeman. We'll discover the breathtaking beauty of the Northern California coast and taste the incredible Olive Oil Rosemary Cake from Big Sur Bakery. Plus the trendiest L.A. hot spot Cecconi's West Hollywood serves up an herbaceous Italian risotto and don't miss a visit to the New York's new treasure Buvette for Chef Jody Williams' earthy Scafata with fava beans, escarole and poached eggs served on grilled toast and drizzled with a rare EVOO.
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Recipes From This Episode

Rosemary Olive Oil Cake

Scafata with Poached Eggs

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