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WSJ Magazine ~ The Nose - Eric Ripert

The September 2008 inaugural issue of WSJ Magazine (The Magazine from the Wall Street Journal) featured some of Le Bernardin Chef Eric Ripert's olfactory inspirations.  Among these was SITIA 0.3 Extra Virgin Olive Oil.  Here is what Chef Ripert had to say...

"I donít like the smell of hot olive oil, so I never cook with it. I use it raw with salads but I donít heat it in a pan because the smell gets distorted and itís incredibly unpleasant. Iím a perfectionist, and Iím obsessed with Sitia, a Greek olive oil. Itís definitely one of the best on the market. The thing thatís great is that itís floral, not bitter or peppery, which can ruin an oil."

 

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