After the autumn 2003 olive harvest and the subsequent lengthy decanting process, Italian food importer Savoria now has its hands on several new olive oils. Three are particularly recommended for restaurants. The first is extra virgin olive oil from Salento, Puglia, obtained from olives grown on limestone alluvial terrain to produce a delicately fruity oil. Also from Salento is an oil with a high smoke point of 210°C, making it ideal for cooking and frying (extra virgin oil tends to have a lower smoke point). Finally, what the company promotes as its premium oil, the U Trappitu Intenso, is an extra virgin olive oil made from three olive varieties, Cerasuola, Biancolilla, and Nocellara del Belice, which is ideal for drizzling over Sicilian dishes and red meats.
Prices: Salento extra virgin £44.33 (five-litre can); Salento olive oil £7.70 (one-litre bottle); U Trappitu Intenso £8.84 (250ml bottle)
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