Summer, Lunch or Dinner, Serves 4
There is a huge flavour difference between Extra Virgin Olive oil and bulk olive oil. Extra Virgin Olive Oil is at its peak the moment it is crushed. Only oil with less than 0.8% acid expressed as free oleic acid and free of flavour defects can be classified as Extra Virgin.
A good olive oil, served quite alone, is the dressing par excellence but try this particular oil as a wonderful balance to the saltiness of a tapenade or salsa verde. As little as a drizzle can transform the ordinary into the sublime. Add at the last moment to soups, vegetables, grilled fish or poultry or salad greens.
100% Australian Extra Virgin Olive Oil.