High quality Extra Virgin Olive Oil greatly improves the taste of cooked food. This is why a first time user said ‘Your Olive Oil made all our food taste beautiful’. It is why a young child asked why her dinner tasted so much better on the first occasion her mother cooked their fish in Your Olive Oil.

It is a mistake to think that poor oil is satisfactory in good cooking, especially if you want to get the best out of your ingredients. Quality olive oil subtly brings out the best taste sensations in food.It harmonises flavours without ‘bossing’ them. It makes different ingredients taste great together. It puts its own subtle flavour into food. It retains its own character throughout the cooking process, and leaves no fatty aftertaste behind. We believe people need to put more trust in their own palates in order to appreciate the true value of good olive oil in cooking.

Your Olive Oil is especially tasty in gentle frying. To experiment, we suggest you start by frying tomatoes, garlic and basil gently in Your Olive Oil, using the following recipe:

  1. While warming 3 tablespoons of Your Olive Oil slowly in a pan, finely chop a clove of garlic and 3-4 basil leaves, and stir them lightly in the oil.
  2. Slice 20-25 cherry tomatoes in half, place them skin down in the pan, and leave them for a couple of minutes to start cooking. The oil should be starting to bubble slightly but be nowhere near sizzling.
  3. Turn the tomatoes over, and give them a bit of a shake so that the oil can bring all the ingredients together. Leave to cook – still gently bubbling but not sizzling – for a couple more minutes.
  4. Then serve with bread or toast, or with grilled steak or chops, or with other vegetables.

Good quality olive oil has a wonderful influence on the flavour of roasted meat and vegetables. Recipe books and experience suggest it is best to warm olive oil before using it in cooking, but not too much.

We have had great success using olive oil in place of butter in a very easy to make brownie slice. Recipe books and experience suggest using less olive oil than butter. See our Recipe page.

For more information about cooking with olive oil, go to sites on our Links page