A light olive oil cake with figs and hazelnuts, and roasted vine tomatoes served with yoghurt
I couldn’t cook without olive oil, but I rarely give it centre stage as an ingredient. These recipes will work with any good extra-virgin number, though. In my kitchen I have three olive oils: a standard for shallow frying, a good but affordable extra-virgin for nearly everything else, and a really good first-press extra-virgin that I spend a bit more on and use for best. This season’s is still fresh and green from the late summer harvest. To get it at its best, search out a good, unfiltered oil from a deli. A good olive oil improves almost anything.