Olive oil is pressed from the fruit of the olive tree, and it is one of the most common ingredients in the Italian kitchen. It starts the pan for a tomato sauce, dresses the salad and is poured over bread, soup and grilled fish just before serving.
The best grade is extra virgin, pressed without heat or chemicals. It tastes fruity, a little grassy and often peppery at the back of the throat, and that peppery bite is a sign of a fresh oil.
In your kitchenIn Italy, a dish is often not finished until the oil has been poured.
How to use it
Cook with it gently
Warm garlic or onion in the oil over medium heat to start a sauce. Take it off before the garlic turns brown.
Finish with the good bottle
Pour a thread of extra virgin over pasta, soup or fish just before serving, when its flavour is at its strongest.
Keep it cool and dark
Light and heat spoil the oil, so keep it away from the stove and use it within a few months of opening.