CARINA CONTINI CONTINI, ED­IN­BURGH

The Sunday Post (Dundee) - - Food -

I could never be with­out good ex­tra vir­gin Tus­can olive oil.

I love the oil made by my brother. It’s from our olive groves in I Ci­acca, a small ham­let half­way be­tween Rome

and Naples where my fam­ily has lived for 500 years.

Olive oil is the foun­da­tion of any dish – I can’t cook with­out it.

Au­then­tic Tus­can olive oil is ex­pen­sive but the dif­fer­ence is like drink­ing a cheap blended whisky com­pared to a beau­ti­ful sin­gle malt.

Com­ing into win­ter, I’d use it in pump­kin soup with a driz­zle of olive oil on the top.

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