| But in its raw state, only the best extra-virgin oil you can afford will do. |
|
| Brush one side of each slice with extra-virgin olive oil and place, oiled side up, on a 10-by 15-inch baking sheet. |
|
| Serve with good, crispy bread, strong extra-virgin olive oil and dried chillies to crumble on top. |
|
| Put extra-virgin olive oil in a mist sprayer, and spritz a nonstick wok for two seconds. |
|
| Dress up a platter of fresh vegetables with a shallow dish of extra-virgin olive oil and balsamic vinegar seasoned with salt and pepper. |
|
| For the stock, start by sweating all the vegetables and herbs in a little extra-virgin olive oil, seasoning with salt at the start to help them sweat without colouring. |
|
| With a heavy cook's knife cut the lobsters in half lengthways and serve with the unwaxed, leafy lemons, fruity extra-virgin olive oil and shredded flat-leaf parsley. |
|
| Cold-pressed, extra-virgin gourmet tea oil can be used as a base for marinades, salad dressing, sauteeing, grilling and more. |
|
