Olive oil

In every part of Italy olive oil is the basis of cooking. We have at least three varieties on the go at any one time in the River Cafe. We use a lighter oil for frying, such as the Ligurian oil; this is pressed from olives that have ripened on the trees, so the oil is gentler in flavour and paler in colour, ideal for Fritto Misto and deep-fried zucchini flowers. Thick green fruity oils from Tuscany are wonderful added to bread soups. And the dense and fruity olive oil from Ornellaia is marvellous for salad as its quality seems to be constant throughout the year. The only blended extra virgin olive oil we use is in the initial preparation of soups and vegetables.