29


• ‘Blend of EU olive oils’ - oils are of mixed origin • ‘Blend of EU and non-EU’ - oils are usually industrially processed


Single-country or single-estate are usually better quality.


3. Look for harvest or production details - higher-quality oils often include:


• Harvest year (e.g. 2024/25) • Terms like ‘early harvest’ or ‘cold extracted’ Fresher oil usually has a better flavour.


4. Acidity level (if listed) - lower acidity means higher quality and better taste.


• Extra virgin must be below 0.8% • Good oils are often 0.2 - 0.5%


5. Packaging matters - light damages flavour over time so:


• Choose an oil in a dark glass bottle or tin • Avoid clear plastic


6. Watch out for marketing tricks - the following terms don’t always mean good quality:


• ‘Pure olive oil’ is usually refined and of lower quality • ‘Light olive oil’ means a lighter flavour, not fewer calories


• Fancy labels without real details often indicates an average oil


Orange and Olive Oil Cake


330g plain flour 1 tsp baking powder 1 pinch of salt 3 large eggs 440g caster sugar 225ml extra virgin olive oil 225ml orange juice Finely grated zest of orange Icing sugar to decorate


Method • Preheat the oven to 180°c


• Thoroughly grease with butter and then sprinkle with flour a bundt cake tin (24.5cm) • In a bowl, mix flour, baking powder, and salt.


• In a large bowl or the bowl of a stand mixer, beat eggs and sugar on high for about three minutes, until pale and fluffy.


• Pour in the olive oil, orange juice, and orange zest and beat until fully combined.


• Add the flour mixture in three increments, scraping down the sides of the bowl each time to ensure evenly mixed.


• Pour the cake batter into your tin and bake on the middle shelf of the oven for about 1 hour, or until a


wooden skewer inserted into the cake comes out clean. (If the top starts to brown before the cake is done, cover the top loosely with tin foil.)


• Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Just before serving, dust with icing sugar.


• Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in an airtight container for up to two months.


Rockfish


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