Olive Oil

The most Italian of all Italian ingredients – olive oil – comes in many forms. Extra virgin olive oil has very low acidity and is perfect for salads, as a dip for bread or even as a condiment due to its fine taste and flavour. Virgin olive oil is perfect for cooking and for using uncooked and the lower quality olive oils don’t have enough flavour to be used on their own.

Unsurprisingly, the Italians are the highest consumers of olive oil in the world, (30%) followed by the Spanish (20%) and the Greeks (9%) and is made by pressing whole olives. Olive oil has been a ‘must have’ ingredient in Italian food for centuries and because it’s rich in monounsaturated fats, it can help to lower your risk of heart disease.

Gino has created his own brand of Olive Oil – a unique blend of three Italian extra virgin olive oils from different regions of Italy – and healthy sunflower oil. It’s beautifully balanced and has the depth of flavour to be used as a dressing or marinade as well as being stable enough for frying, roasting and baking.

Gino D’Acampo’s Everyday Oil as well as his Everyday Balsamic Glaze and Everyday Balsamic Vinegar are available at Tesco.

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