Olive Oil

Olive oil:  A cooking essential

Olive oil is a natural oil extracted from olives. It is a staple in the Mediterranean, used for cooking, dressing salads, drizzling over finished dishes and more. The best olive oils are always expensive because they are costly to produce. Like wines, they vary with climate, country, area of origin and from year to year. Many different varieties of olive are grown for oil, so the range of oils is wide. They vary in colour, flavour, aroma, consistency and character and come mainly from France, Italy, Spain, and Greece. Store olive oils in a cool, dry place, away from sunlight.

Types include:

• Olive oil: Probably the most commonly used. It has a milder flavour than extra virgin olive oil, so works well for cooking in many dishes.
• Extra virgin olive oil: This is made from the first cold pressing of olives, and is the highest quality olive oil. It has a strong, fruity flavour, and is great for drizzling over salads and cooked foods, or for dipping bread into. If cooked with the flavour can be altered, so is best not heated.
• Greek extra virgin olive oil: Greek olive oil is light green in colour and has a mild flavour. It has a peppery taste and comes from olives grown in the Kalamata region of Greece. Use for drizzling over traditional Greek salad with feta cheese.
• Spanish extra virgin olive oil: Spanish olive oil tends to be light and fragrant - ideal for salad dressings or serve as an alternative to butter with bread.
• Chilli oil: Olive oil infused with chillies. Use to add a hint of heat and spicy flavour to all kinds of dishes. Drizzle into salad dressings and stir fries, and over pasta and pizzas.