I love cooking with olive oil. Not only is olive oil good for us, good quality olive oil also gives a nice flavor to food.

So aside from being a staple with home cooks, Doña Elena Olive Oil is also being used by professional chefs in their restaurants! I was invited to see their Chef Ambassadors whip up dishes using Doña Elena Olive Oil.

Doña Elena Olive Oil kicked off its latest Chef Ambassador Series Campaign with two of the country’s culinary masters; Locavore’s Executive Chef Mikel Zaguirre and Raintree Restaurant’s Corporate Chef Kalel Chan. The campaign aims to seek out those who are making waves in the culinary scene and are game changers in the industry.

As the primary user of this precious ingredient, chefs understand that a good quality olive oil is sacred. Highly versatile and suitable for a myriad of dishes, it’s also arguably one of the world’s healthiest oils complete with full range of benefits. And for seasoned chefs Mikel and Kalel, it’s an essential ingredient in perfecting the flavors of their recipes.

Chef Kalel Chan of Raintree Restaurants

Chef Kalel was raised by a family of home cooks and was in the kitchen from the age of seven.  He ensures his menu consists of ingredients that are sustainable and can be easily sourced. Aside from his reputation of being a purveyor of innovation and creative execution, this charmingly low-key chef doesn’t undermine the importance of infusing healthy ingredients in his creations.

During the launch of Doña Elena Olive Oil’s Chef Ambassador Campaign, he shared his recipe for Spanish Style Balsamic Bangus Belly (recipe below). I think it’s something that can easily be replicated at home. It’s also meant to encourage healthy home cooking on a regular basis.

Guests also got to try the various dishes prepared.

An infusion of Doña Elena Pure Olive Oil with a heaping serving of balsamic vinegar, the result is nothing short of delectable, punctuated with a slight kick of tang and a touch of sweetness that lingers in every bite. I am actually thinking of trying this recipe but using a whole boneless bangus since that’s what we have available this week. I think it’s going to be more exciting than simply frying the bangus like we usually do, and will also give softer bangus meat.

Chef Mikel Zaguirre of Locavore

Who hasn’t heard of Locavore? It’s the place everyone has been raving about for the past year. The man behind it is instructor and restaurateur Chef Mikel Zaguirre. Chef Mikel is a firm believer in keeping all elements of the dish intact. By this, he means his creations are gloriously imaginative but doesn’t whittle away the texture, balance of flavors, and presentation—which is very evident in his Mojo Chicken recipe.

Instead of using normal oil, Chef Mikel is partial with a healthier one, which is Doña Elena OIive Oil. “We use Doña Elena Olive oil in our restaurants. And I also encourage the ordinary consumers to use a healthy oil like Doña Elena Olive Oil for all of your cooking at home because it is your family that you are feeding. They deserve the best, all the time,” Mikel recommends.

Dona Elena Olive Oil offers a distinct set of characteristics and properties that is blended for the Filipino palate, making it the consistent No. 1 brand for more than a decade in the Philippine market. It is specifically grown and harvested in the Andalucía region of Spain to ensure outstanding quality of oil in every bottle.

Here are some easy recipes using Doña Elena Olive Oil that you can try at home!

RECIPES!

Spanish-Style Balsamic Bangus Belly

By: Raintree Restaurants’ Corporate Chef Kalel Chan
(serves 4)

This one-pan, three-step recipe boasts a medley of flavors and 30 minutes away from impressing family and friends. Additionally, it’s a simple but sophisticated dish that will feed a crowd!

Ingredients:

1 cup pure Doña Elena Olive Oil
100 gram bangus belly, cut into desired size
4 pcs. garlic cloves, crushed
1 pc, red onion, cut into quarter
1 pc. carrot
2 pcs. bay leaf
6 pcs. green olives
4 tbsp. balsamic vinegar
1 tsp. Spanish paprika
3 tsp. salt
1 pinch chili flakes
2 sprigs fresh thyme
salt and pepper to taste

Procedure:

1. In a small pot, add olive oil and bring flame up to medium.
2. Once oil is warm, add onions, carrots, and garlic. Cook for 5 min. on low heat.
3. Add balsamic vinegar, green olives, bangus belly, bay leaf, chili flakes, and salt then simmer on low heat for 5 to 10 minutes or until the bangus is fully cooked.

Salmon Confit with Doña Elena Sundried Tomato Pesto

By: Raintree Restaurants’ Corporate Chef Kalel Chan
(serves 2)

Light and bright flavors come alive in this slowly cooked salmon recipe. Easy to make and a guilt-free appetizer that’s guaranteed to excite the taste buds!

Ingredients:

2 pcs. Salmon Fillet
1 pc. of lemon
2 pcs. white onion, wide cut
8 pcs. garlic cloves
8 pcs. asparagus, cut the hard part and cut in half
2 cups Doña Elena Olive Oil
2 tbsps. Doña Elena Sundried Tomato Pesto
6 pcs. Doña Elena green olives
6 pcs. Doña Elena black olives
salt and pepper to taste

Procedure:

1. Marinate the salmon with salt and pepper and lemon.
2. Simmer the olive oil in low heat.
3. Add the onion wedges, garlic cloves, put the heat in low temperature.
4. Add the marinated salmon and poach for 8 to 10 min.
5. Add the asparagus and poach for 2-3 min.
6. Scoop the sun dried tomato and top off the salmon once cooked and plating is done.

***Note: Photos courtesy of Dona Elena Olive Oil