Olive Oil in the Plant-Forward Kitchen Interview Series: Shirel Berger, Opa Restaurant

2022-12-20

In this interview, Chef Shirel Berger discusses the olive oil varietals and flavors she uses in her Israeli restaurant. Shirel Berger ‘14 started to cook at the age of 12. She graduated from The Culinary Institute of America in 2014, then spent a year working in restaurants in New York City before returning to Tel Aviv, Israel, her hometown. There, Shirel first began to cook exclusively with vegetables fruits and seeds. This discovery and experience led her to a new style of cuisine, introducing h...

In this interview, Chef Shirel Berger discusses the olive oil varietals and flavors she uses in her Israeli restaurant.

Shirel Berger ‘14 started to cook at the age of 12. She graduated from The Culinary Institute of America in 2014, then spent a year working in restaurants in New York City before returning to Tel Aviv, Israel, her hometown. There, Shirel first began to cook exclusively with vegetables fruits and seeds. This discovery and experience led her to a new style of cuisine, introducing her to the fine and unique art of cooking with vegetables. This passion led her to open her own restaurant in the heart of the Levinsky Spice Market in Tel Aviv in late September 2018.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

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