“The fundament of a Michelin star-worthy dish is quality. I source my ingredients very carefully, and they are to the extent possible organic. During my journey around the world between 2018 and 2020, I was lucky to meet great suppliers. It is important to know where the food is from. I also source many ingredients from local farms in Germany. However, more effort is needed to be awarded: it takes creativity, an own cooking style, and teamwork. In the end, the guest shall experience an explosion of taste. It does not have to be truffle or caviar. Even simple ingredients can become very tasty if the right spices are added.” It is interesting to note that the olive has been part of the human’s diet for many millennia. In fact, “People have been cooking with olive oil for almost 8.000 years”. Olive oil of high quality contains many health nutrients – it is, therefore, no surprise that the Mediterranean diet is so famous. In the kitchen, the ingredient is used for cooking, frying, and refining. But for Julia, olive oil is indispensable in the top cuisine and for a good reason: “Many olive oils you can buy in supermarkets taste rather boring, I call them lame ducks. However, an oil of high quality has an extraordinary taste and preserves the taste of high-quality ingredients. In the top cuisine, we want to create wow moments – a great olive oil helps to achieve that. Personally, I am also a fan of the oriental cuisine, which is traditionally based on olive oil. A very good oil is a must there.” In Julia’s kitchen, the chefs make use of two types of oil: a mild one – characterized by its lighter taste and often used for salads, steamed vegetables, and risotto. And a fruity one, which is spicier and is characterized by its extraordinary taste. This oil is often used while preparing fish, seafood, and wild vegetables. “To support the shelf life of the oil, we at Kenzolie have chosen a high-quality bottle made of violet glass. Violet glass protects against the harmful rays of light. The taste, aroma, and color of the Kenzolie olive oil are thus preserved for longer.”