Olive oil

Olive oil is made from the fruit of the olive tree. Extra virgin olive oil is the least processed and therefore has the greatest nutritional benefit compared to other types of olive oils. There are several different varieties, set apart by the process used to extract the oil rather than the type of olive used. The highest quality is extra virgin, which is produced from the first pressing and removes about 90 per cent of the olives’ juice. You can actually taste the difference and an olive oil sommelier suggests that you swirl it around your mouth.

A true extra virgin will reveal lots of fruit and vegetable flavours and will have a peppery or bitter taste at the back of your throat when you swallow it – coughing is the telltale sign that it s ´ high quality!