It’s the drizzle

Before he was the big-time executive director of the UC Davis Olive Center, Dan Flynn was a lowly SN&R freelancer, toiling in the trenches. Lately, he was quoted in the most recent Saveur magazine on—what else?—olive oil. Fancy! I asked him what he does with the stuff:

“California extra virgin olive oil ranks among the best in the world, and most California oils are produced within 75 miles of Sacramento. … These simple dishes show off the flavors of California extra virgin as we head into the grilling season:

“One, toasted rustic bread, rubbed with a garlic clove and drizzled with a fresh arbequina extra virgin.

“Two, flank steak cooked over a hot-wood fire and finished with a complex, spicy extra virgin made from Italian varietals.

“Three, grilled peaches or nectarines with olive-oil ice cream and a splash of a fruity ascolano extra virgin or an olive oil that has been milled with fresh lemons.”