Olive oil

At home and in the restaurant I use extra virgin olive oil for everything, but different types for different purposes (information on Sardinian olive oil). A less-expensive oil, available in a large tin from supermarkets or delicatessens, is fine for cooking, but for finishing dishes, dressing salads or in sauces that rely heavily on the oil for flavour (such as a classic aglio e olio or the tagliolini with sea urchin), use the best-quality oil you can afford. For deep-frying, use vegetable oil.