In the Gericht kitchen, butter is used sparingly, but olive oil flows freely. However, we treat Extra Virgin Olive Oil (EVOO) not just as a cooking fat, but as a seasoning. Just like wine, olive oil has terroir, tasting notes, and complexities that vary from region to region.

Cooking vs. Finishing
We use different oils for different purposes. For sautéing, we use a mild olive oil with a higher smoke point. But for finishing—that final drizzle over a grilled fish or a fresh salad—we use premium, cold-pressed Extra Virgin oil. This oil is never heated, preserving its raw, grassy, and peppery characteristics.

Health and Flavor
High-quality EVOO is packed with antioxidants and healthy fats. But beyond the health benefits, it adds a mouthfeel that is velvety and luxurious. The "peppery" kick you feel at the back of your throat when tasting good oil is actually a sign of freshness and high polyphenol content.

Next time you dip your bread at our table, take a moment to savor the flavor of the oil itself. It is the liquid gold that ties the Mediterranean diet together.