Chile Olive Oil is thrilled to be featured in a great article by Katy Lynch, the editor of Dine South Florida!
We asked Katy to host a dinner party with Chilean Extra Virgin Olive Oil and experience the Truly Extra Virgin difference. The dinner featured a Chilean EVOO tasting, where guests sampled bold & smooth extra virgin olive oil, and several courses made with Chilean EVOO. Her verdict? It was a truly delicious experience!
About the main course (Polenta Crusted Trout) Katy writes, “To taste this dish before the added EVOO and after made such a difference — and showed the group how such a simple addition can liven up a dish. You know what’s going on to our kitchen table.”
Thanks for spreading the Chile Olive Oil love! Ready the complete Dine South Florida article here.