The One Healthy Ingredient This Chef Uses In Basically Every Meal

Healthy
Eating
›Healthy Cooking
Katie Button, a Spanish-food expert, an award-winning chef,
and the mom of two budding foodies, swears by the power of olive
oil to make her dishes shine. 
Katie Button still remembers the
first time she made pesto. She used whatever olive oil she had, and
the sauce ended up inedible. “That was a big first lesson in the
importance of using different oils in different ways,” she says.
Now she is a champion of the crucial cooking ingredient that
has numerous health benefits. “Olive oil from Spain is a
favorite—it’s amazing,” says Button, who trained as a
biomedical engineer and likes to experiment to find ideal uses for
the many types.         View this post on Instagram        
          Ready to go @allstarchefclassic
#SpanishMastersDinner! A post shared by Katie Button
(@chefkatiebutton) on Mar 10, 2018 at 6:58pm PST Button loves to
make a big paella for family and friends. She stocks her kitchens
with single-varietal oils from Arbequina, Picual, and Oji Blanca
olives. Button uses the mild and fruity Arbequina in cold sauces
like mayonnaise and salsa verde. “Picual’s herbal and peppery
notes are great for dressing salads or for finishing dishes,” she
says. Button says she likes to use extra-virgin olive oil in the
dressing for salad adds richness. Oji Blanca is on the spicy,
bitter side. It’s best to drizzle it on a hot dish, like pasta,
because the high temperature mellows it out, she adds. The chef
also works with blended oils. “Mixing the olives balances out the
flavor,” she says. She orders cases of Molino La Condesa for her
three Asheville, North Carolina, restaurants; it’s California
Olive Ranch blends made from Spanish olives at home, where she
drizzles mild olive oil over tomato toast for her older daughter,
who’s not yet a fan of Oji Blanca’s spicy kick. Button laughs.
“I know she’ll eventually learn to like it as much as I do,”
she says. Fun fact: As a Spanish food pro, Button naturally
believes in the restorative properties of a leisurely Spanish meal,
which is exactly why she named her new cookbook Cúrate, which
means “cure yourself.” Inside you’ll find her go-to meal when
she’s cooking for a crowd (spoiler: it’s paella) and her beloved
recipe for a salty-sweet eggplant appetizer. (Related: 11 Healthy
Cookbooks That Your Friends Will Love to Get As Gifts)
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