Fig, olive oil and hazel­nut cake

The Guardian - Feast - - Front Page - Anna Jones

I couldn’t cook with­out olive oil, but I rarely give it cen­tre stage as an in­gre­di­ent. These recipes will work with any good ex­tra-vir­gin num­ber, though. In my kitchen I have three olive oils: a stan­dard for shal­low fry­ing, a good but af­ford­able ex­tra-vir­gin for nearly ev­ery­thing else, and a re­ally good first­press ex­tra-vir­gin that I spend a bit more on and use for best. This sea­son’s is still fresh and green from the late sum­mer har­vest. To get it at its best, search out a good, un­fil­tered oil from a deli. A good olive oil im­proves al­most any­thing.

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