donna hay - Fresh + Light - - Contents - pho­tograph­pho­tog­ra­phy CHRIS COURT styling JUS­TINE POOLE

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

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