Dec 13, 2011
Olive oil is a common ingredient in Stefano's recipes and it's so loved, you'll often hear him call it liquid gold! He's usually referring to extra virgin olive oil--the most prized olive oil, extracted from the first press of the olives.
This oil has potent flavour and to be able to wear the label "extra virgin" it must contain less than 1% free fatty acids--which can make your oil smoke when it's heated to high temperatures. Because of it's distinct flavour and because it's often more expensive than other oils, extra virgin olive oil is often reserved for recipes where the flavour really compliments the ingredients in a particular recipe and quite often to finish dishes.
If you have a favourite extra virgin olive oil, try out Stefano's fantastic recipes below that let the flavour of this "liquid gold" shine through.