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Digital Subscriptions > delicious. Magazine > September 2019 > Know your OLIVE OILS

Know your OLIVE OILS


Extra-virgin, light, single-estate, unfiltered, cold-pressed, Greek, Spanish, Italian – buying olive oil can be a confusing business. Here’s how to decode the label.


Extra-virgin olive oil comes from the very first pressing of the olives. Provided it passes certain chemical and flavour tests, it can be labelled as ‘extra-virgin’. It will have a distinctive flavour, often with fruity and peppery notes. Extra-virgin olive oil is a good choice for sprinkling over salads and vegetables, although it can sometimes be too strong to use in a flavoured dressing.

‘Ordinary’ and ‘light’ olive oils lack the characterful flavours of extra-virgin and are produced by further refining – either mechanically or chemically.

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About delicious. Magazine

Celebrate summer’s last hurrah with the September issue of delicious. magazine. Enjoy Georgina Hayden’s Mediterranean meze feast, Gennaro Contaldo’s classic vegetarian pasta dishes and a sunny lemon and raspberry bread-and-butter pudding to keep everyone sweet. We also cook Dishoom’s best recipes and find out what happens to your favourite Bake Off stars after the show has finished. Plus, tahini brownies, no-knead bread and a midweek shopping list that makes FIVE meals with NO waste. Brilliant!