CARINA CONTINI CONTINI, EDINBURGH
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.