Extra virgin olive oil is cultivated in a handful of different countries throughout the Mediterranean, but Italian olive oil reigns as the gem of all. More than just a simple pantry staple, it’s the cornerstone of Italian cooking and at the heart of nearly every Italian dish. Chef Albert DeAngelis of Connecticut’s Z Hospitality Group – Terra, Mediterraneo, Eastend, Sole – explains why Monini’s superior quality products are consistent flavors in his kitchen for decades and what dishes he prepares with the variety of oils from sautéing to finishing. Monini products from the region of Umbria, Italy have been a foundational partner of The Chefs’ Warehouse for over 35 years. Marco Petrini, President of Monini North America, shares the secrets to the family-owned, third-generation business – from harvesting and blending to aging and cooking – and educates on the very different qualities in extra virgin olive oils. Follow @monini_usa @@wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Check out Monini's collaboration with the Van Gogh Museum. Limited edition 100% EVOO. The tins portrait some olive tree themed painting that Vincent Van Gogh painted during his late life years in Arles. If you are curious about this, you can find more info here:https://www.monini.com/en/n/monini-and-van-goghProduced by Haynow Media @haynowmedia http://haynowmedia.com