spring Entrée s in Fish and Shellfish with Extra Virgin Olive Oil
A good olive oil is often all that’s needed to turn an ordinary dish into an extraordinary one. There is a huge flavour difference between Extra Virgin Olive oil and bulk olive oil. Extra Virgin Olive Oil is at its peak the moment it is crushed. Only oil with less than 0.8% acid expressed as free oleic acid and free of flavour defects can be classified as Extra Virgin.