Anna Jones’ recipes with olive oil as star ingredient | The modern cook

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.

Related: Anna Jones’s recipes for harissa shakshuka and za’atar flatbreads | The modern cook

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Source: theguardian
Anna Jones’ recipes with olive oil as star ingredient | The modern cook



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