« Back to article: Con'Olio and Olive & June team up to make olive oil a star ingredient

Burrata with green onion and fried garlic
Burrata with green onion and fried garlic was paired with a sweet Leccino-Alonso olive oil from Chile. Photo by Kristi Willis
Early fall minestrone with basil pesto
Early fall minestrone with basil pesto made with nutty Manzanillo-Cobram Estate oil. Photo by Kristi Willis
Olive oil poached monkfish
Monkfish poached with spicy Koroneiki-Alonso oil. Photo by Kristi Willis
Blood orange EVOO cake and gelato
Blood orange EVOO cake with a Croatian-Zumaq olive oil from Peru and olive oil gelato was a hit. Photo by Kristi Willis
Grilled lamb loin
Grassy, spicy FS17-San Pietro olive oil mellowed a grilled lamb loin. Photo by Kristi Willis
Con'Olio Southern Hemisphere olive oild
Con'Olio chose Southern Hemisphere oils for a seven-course dinner at Olive & June. Photo by Kristi Willis