Why Olive Oil Belongs in Soul Food with Tanya Holland
The Culinary Institute of America
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Show Notes
Tanya Holland—celebrity chef, cookbook author, entrepreneur, and founder of the acclaimed Brown Sugar Kitchen in Oakland—shares how she brings olive oil into the world of modern soul food. While many don’t traditionally associate olive oil with soul food, Tanya embraces it to make her dishes both healthier and more flavorful. From olive oil–based marinades, sauces, and vinaigrettes to sautéing collard greens in olive oil instead of lard or butter, she shows how this ingredient can elevate classic dishes.
In conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Tanya discusses the role of olive oil in the soul food kitchen and opportunities for growth within the foodservice industry. She advocates for more restaurants to use high-quality olive oil—especially in salad dressings—and to move away from industrial pre-made options.
This video was produced by The Culinary Institute of America as an industry service to the International Olive Council.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen