Olive Oil

The best is ‘cold pressed’ from ripe olives. Choose a fruity extra virgin olive oil such as Colonna for olive oil-based dressings and sauces such as sauce vierge or fennel emulsion. Olive oil has a limited shelf life and begins to deteriorate after a year. Refrigerate to prevent it oxidising and bring back to room temperature before using. Use a less expensive and less fruity olive oil for cooking.