WE’RE TALKING ABOUT…
We take a look at the different varieties of extra virgin olive oil and how to use the goodness in recipes
A good-quality extra virgin olive oil makes all the difference to recipes – it’s our number one oil in the test kitchen and has many benefits. Here are the varieties we use the most.
first cold pressed
As its name hints, first cold pressed extra virgin olive oil is the oil that comes from the initial pressing of olives, only a few hours after they are harvested. With a rich, peppery f lavour and deeper colour than successive pressings, it’s perfect for simply dipping bread into or drizzling over salads.
what you need to know about EVOEVOO
The Mediterranean style of eating has long been appreciated for its benefits, including heart-health. One of the reasons for this is the generous use of extra virgin olive oil, which is rich in antioxidants and vitamin E. We use extra virgin olive oil in many of our recipes, both savoury and sweet. For ideas using it in every meal of the day, check out our story, Day in the Life of Extra Virgin Olive Oil, on page 116.
light f lavoured extra virgin olive oil
first cold pressed extra virgin olive oil