Many people think that olive oils should only be used for sautéing or salad dressings, but really you can do much more with it, such as poaching and baking. Having grown up in Italy, Italian chef Donatella Arpaia is an expert on the different types of olive oils; in fact, she never used butter to cook until college. Here’s a few recipes for very different olive oil dishes, including poached halibut and olive oil panna cotta.
Donatella Arpaia has opened a string of New York's hottest restaurants — including David Burke & Donatella, Dona and Anthos. She was crowned Zagat's "The Hostest with the Mostest" and launched a successful high-end food collection including a line of tomato sauces made using 100% fresh San Marzano tomatoes. All products are available directly from Donatella's website.