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Five dishes where you should use first harvest olive oil

5 February 2019

Extra-virgin olive oil made from the very first olives of the season is one of the best dressings there is. Pressed from olives that haven’t yet fully ripened, it has a uniquely intense personality that is best enjoyed raw. How? Here are five ideas:

On toast. Ideal at breakfast to give you a healthy, tasty energy boost.

In a salad. Extra-virgin olive oil made from the very first olives of the season brings out the best in any salad. Drizzle away!

In a fruit salad. Extra-virgin olive oil made from the very first olives of the season has a lovely fruity flavour that works wonders with fresh fruit, especially acidic fruit like oranges.

In ajoblanco soup. The garlic and almonds in this cold soup are the perfect partners for this fruity olive oil. Taste the difference!

In a vinaigrette. Take some acidic vinegar and some sharp olive oil, mix them together and you’ve got a wonderful combination. How about a classy mango or pomegranate vinaigrette made with sherry or Cabernet Sauvignon vinegar?

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