At Jimmy’s, the new supperclub in Lodi, chef Adam Darville sears a piece of Ora King salmon on the flat top, leaving the center rare. He lays it on a raft of roasted baby carrots in carrot puree, perching a tangle of arugula and ribbons of shaved carrot on top. For the finishing touch, he drizzles bright red Corto Olive Calabrian chili oil on the dish.
Corto Olive, a leader in California extra virgin olive oil production, has long been a favorite of chefs and home cooks alike. The company has used advanced technology to minimize the time from harvest to processing, yielding extremely high-quality product. Yet the company has been innovating in another way.
In 2021, Corto released its first Agrumato-method oil, its inaugural Calabrian chili flavor. Agrumato is a proprietary method of crushing whole ingredients with the olives to impart robust flavors…