Extra virgin olive oil (EVOO) is the fresh juice that has been cold pressed from the olives (rather than extracted using chemicals or heat). There’s a lot of choice out there, but we always opt for pure Australian extra virgin olive oil (check the label to make sure it’s not a blend that might be low quality). Then we know we’re getting all the goodness with every drizzle.
As opposed to ‘light olive oil’ (which has little nutritional value), ‘light f lavoured extra virgin olive oil’ refers solely to its f lavour. The subtle oil allows other ingredients to shine without being overpowered, which is why we love using it in baking.