Whizz up the tastiest salad dressings, add a finishing flourish to soups or use as a dip for crusty bread. You can even cook with it as long as you do not heat up over 410 degrees F. That said, when used correctly it’s a great source of good fat and antioxidants, featuring heavily in the healthy Mediterranean diet.
Made from the very first pressing of olives (the only pressing we do), extra virgin is the most flavoursome as it’s not been diluted and has had minimal processing. In a similar way to wine, olive oil has a complex variety of flavours to look out for, expect a balance of fruit, spice and pepper. However, unlike wine, olive oil does not improve with age (its food eat it and buy more), so use liberally and look for a dark glass container to store in as light can rapidly diminish the oil quality.
The colour of extra virgin olive oil can vary from greenish yellow to golden green depending on the variety of olives used and the climate they were grown in. Lovingly referred to as the Nectar of the Gods.