Extra Virgin Olive Oil is the only cooking which has been made without the use of chemicals and industrial refining. Some might think of it being ‘fruit juice’ without any additives, its taste and quality has been influenced by the varieties of olives, where they have been grown and they way they have been produced. It is the highest quality and most expensive olive oil classification as it has no defects and a flavour of fresh olives.
But how is Extra Olive Oil made? It is simple, by crushing olives and extracting the juice. In order for the oil to qualify as ‘extra virgin’ it must past both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognised by the International Olive Council.
4 ways to cook with Extra Virgin Olive Oil
Simplicity is key. Nothing tastes better than a traditional Italian tossed tomato salad, with some garlic, parsley and a drizzle of Extra Virgin Olive Oil.
Feeling like some wholesome roasted vegetables, meat or fish? Extra Virgin Olive Oil will transform a simple roast into a flavoursome dish. Why not add some rosemary to those roast potatoes... delicious!
Looking after you figure? Extra Virgin Olive Oil is an excellent substitute for butter in baking, cakes, breads, biscuits and the favourite pizza.
A perfect base ingredient in marinades for meat and seafood. Holding so much flavour on its own, it also draws out ingredients – the perfect all rounder.
Click here to view our range of Olive Oils.