A perfect, simple recipe for enjoying olive oil: Herb Jam
This Moroccan recipe appeared first in Paula Wolfert’s book “The Slow Mediterranean Kitchen.” More recently chef Russell Moore enhanced it by exploring other greens and herbs. Eventually, his own versions of the herb jam became favorites at his celebrated farm to table restaurant Camino, in the Lake Merritt district of Oakland, California.
Russ, for many years the sous chef at legendary Chez Panisse in Berkeley who generously opens his place for internships and for other chefs to cook with him, uses Pacific Sun Farms olive oils on a regular basis. I know firsthand that he’s been also a great teacher for younger chefs. In fact, some of them, now in other excellent restaurants or new places they’ve opened themselves, are also our clients and their work carries the spirit they learned at Camino.
I suggested to Russ to try the recipe with our Proprietor’s Select and with another Italian olive oil of a friend of mine with similar characteristics. He kindly accepted the suggestion and liked the results in both cases: “Given the fresh leafy perfumes of these fine olive oils, I found them ideal for this recipe.”