The everyday hero, olive oil has a high smoke point and a mild, fruity flavour. Obtained by pressing olives and retaining the oil that is released, the majority of production occurs in Spain, Italy and Greece, with Spain producing about 50% of the world's olive oil.
Extra-virgin olive oil has a lower smoke point and stronger flavour, making it best for drizzling or salad dressings. Check out this super watercress and charred spring onion salad recipe that has a delicious vinaigrette dressing using olive oil.
Olive oil is great for frying as its flavour can complement your ingredients, like in this speedy garlic and lemon prawns recipe, where the mild fruitiness of the oil helps keep the garlic and lemon flavours fresh and punchy.
If you're going down the roasting route, look no further than drizzling and tossing with some root veg, with these sticky whole-roasted carrots staying moist and tender throughout cooking – the perfect side to a great Sunday roast.
Olive oil is even a great option for baking: if you fancy giving vegan bakes and cakes a go, give our orange, olive oil and thyme cake cake a go. The olive oil keeps the cake mixture moist, but not too dense