Dietary: Dairy-Free

This recipe was created by Nomadic Dinners, who run immersive woodland feasts as an alternative way of dining. Nomadic welcome you all to dine amongst ancient oak trees, starlit skies and a roaming wildfire in a hidden woodland setting unlike any other. It’s an opportunity to explore a connection with the world around us; where new friendships are foraged around a shared table.

Their ethos remains the same: using food and nature as a catalyst to bring people close together.

You can book a seat for one of their many Woodland Feasts today! Join in to experience a restaurant without walls and no boundaries, where food is a universal language and the story of their Woodland is shown through the dishes that they serve you.

Smoky Cedar Planked Trout Recipe

Cedar planked trout is one of Nomadic’s favourite springtime recipes to grill outdoors at Nomadic Dinners and is a real showstopper if you are looking to up your barbeque game to the next level.

This particular version has a springtime twist using bright green fresh nettle tips to layer over the cedar that combined with Maldon Smoked Sea Salt create a deep earthy flavour and the unmistakable aroma of the great outdoors.

  1. Soak your cedar plank overnight ensuring it is fully immersed. If you can’t be bothered or forget, give it a good soak an hour before. This stops it catching fire and creates more smoke for the fish when it cooks
  2. Blanch nettles in water to get rid of the stingers and layer on top of the board. Layer your trout over the top. Add sliced lemon. Nail in down end to end so it doesn’t flop over. Massage with olive oil, add Maldon Smoked Sea Salt flakes.  
  3. Place the cedar plank on the BBQ at a 45 degree angle set far back from the flame so it cooks slowly and wait for the translucent skin to gradually change colour to a beautiful rose colour. Remember to cook to temperature not to time. It will become apparent when the trout is ready (don’t worry about burnt ends, these are delicious).
  4. Nomadic serves this trout dish with a simple foragers salad of hairy bittercress, sorrel, chicory and young spinach leaves, freshly grated horseradish and bonfire potatoes in wild garlic but this fish is so versatile it can pair with almost anything. 
Photo by Min An: https://www.pexels.com/photo/two-person-standing-near-assorted-color-paper-lanterns-1313814/

What is the Lunar New Year?

The Lunar New Year is one of the most celebrated holidays in Chinese culture. It marks the first day of the year in the Lunar Calendar, where celebrations generally run for 15 days. With each day comes a special meaning and traditions to honour, but this can vary between regions and cultures.

It’s important to note that the date of the Lunar New Year changes every year. For 2024, this will occur from 10th February until the 15th Day.

On the first day, many families will visit other family members, starting with the most senior members first. Firecrackers, dragon and lion dances occur to chase away the evil monsters, named Nian.

The remaining days are filled to the brim with festivities; families will visit relatives, friends and temples, whilst eating certain types of dishes in the hopes of a prosperous and hopeful new year. On the final fifteenth day, we end with the Lantern Festival, where people hang glowing lanterns in temples or carry them during a night time parade , marking the first full moon after the Lunar New Year, completing the celebrations.

Photo by RDNE Stock project: https://www.pexels.com/photo/wood-man-red-love-6691853/

The Chinese Zodiac Calendar

For many cultures, each year is associated with an animal from the Chinese Zodiac calendar. There are 12 animals in the Chinese Zodiac calendar, which are the following:

Here is the below list for the animals associated with the upcoming years:

The Year of the Dragon is associated with bravery, strength and luck. As a result, this Lunar New Year will be a time to celebrate Chinese traditions, eating rich cuisine and making wishes for a joyous new year.

Lunar New Year and Dumplings

Dumplings symbolise longevity and wealthy. This is because dumplings look like money pouches, which represent fortune and prosperity for the coming year. More so, dumplings are a great way to spend time with your family, as they are mixed by hand for a certain amount of time to ensure the meat is succulent and juicy. As a result, you can enjoy getting creative in the kitchen with relatives, sharing your appreciation for delectable foods and festivities to come.

In this recipe, we take on the classic Chinese dumplings with a ‘fiery‘ twist to represent the Year of the Dragon. We do this by using Maldon Chilli Sea Salt flakes, which provide a deliciously spicy, aromatic taste that works perfect with the pork meat.

If you like the ‘spicy‘ things in life, we recommend cooking up a few Chicken momos, paired with a beautiful tomato chilli chutney. However, if you are not too keen on the heat, why not whip up our pulled pork bao buns – they buns are so soft and fluffy.

If you are a vegetarian, you can swap out the pulled pork for sticky miso roasted aubergine that mimics the taste and texture of meat.

Recipe created by: https://www.instagram.com/ugcwithnav/

How to make Chinese dumplings

  1. Mix all sauce ingredients (except oil) in a bowl. Heat neutral oil to its smoking point – watch closely, it smokes quickly! – then drizzle sizzling oil over the sauce for a fiery kick.
  2. For the dumpling filling, place the pork, egg, chicken stock, cornflour, Maldon Chilli Sea Salt, sesame oil, shiitake mushrooms, birds-eye chilli and Chinese garlic chives in a large bowl. Mix vigorously for 2-3 minutes.
  3. Place a small teaspoon of filling into the centre of a dumpling wrapper, dab the edges with water and fold the wrapper over the filling. Pinch in the sides and squeeze to create pleats for a classic dumpling look.
  4. Then it’s up to you if you’d like to steam some or pan fry some but we’re doing both!
  5. Place your dumplings in a steamer. On high heat, add 2 cups of boiling water to a wok. Place your dumplings in the steamer, ensure they’re not overcrowded and steam for about 10-15 minutes on medium heat until they look glossy and cooked through.
  6. For that irresistible crispy bottom, heat a teaspoon of neutral oil in a non-stick pan, place your dumplings in the sizzling oil. Ensure not to overcrowd the pan. Once the bottoms are browned (takes 3-4 minutes), add the cornstarch slurry, cover with a lid (10-15 minutes) and cook until they’re cooked through.
  7. Once done, serve up your gorgeous spicy dumplings. Add a final pinch of Maldon Chilli Sea Salt and pair them with your spicy sizzling dumpling sauce!
  8. Happy Lunar New Year! 

Recipe created by: https://www.instagram.com/ugcwithnav/

What to serve with Chinese dumplings

A great dish to serve with Chinese dumplings is a hearty chicken noodle soup. The soup is full of a rich, flavourful both and soft noodles that compliments the succulent dumplings perfectly. It’s the perfect way to turn your dumplings from an appetizer to a full meal!

Pairing your dumplings with a refreshing cucumber salad is a match made in heaven! The crispness from the cucumbers provides a wonderful contrast to the soft, warm dumplings.

Why not try using a delicious Chinese Curry sauce to drizzle on top of your dumplings. This sauce is very rich with a bundle of aromatic spices which offer a warm, slightly spicy flavour. You can find most pre-mixed brands in the best retailers, including Goldfish Chinese Curry Sauce.

Can I cook dumplings in an air fryer?

You can air-fry frozen dumplings very easily. Make sure to add an oil spray on top of the frozen dumplings so that they cook crispy and not come out dry. You want to make sure the outside stays nice and golden and cooked perfectly on the inside.

All air fryers cook differently, but we recommend a base time of 6-8 minutes on 380°F/193°C. Flip the dumplings over and continue to cook for another 2-6 minutes until crispy.

If you are wanting to cook Chinese dumplings in the air fryer from scratch, you will need to make sure that the dumpling’s filling is cooked first, especially if you are using meats like pork, chicken or beef. After you have cooked the filling, you can then proceed to making the dumplings following the above recipe, but instead of frying them, pop them in the air fryer for 6-8 minutes, turning them over and cooking for an additional 2-6 minutes until nice and golden.

Can you freeze Chinese dumplings?

According to Expondo, you can freeze dumplings depending on how you prepared them.

Raw dumplings can be stored in the freeze for up to 3 months, whereas cooked dumplings can only be stored in the freeze for 4 weeks. It’s important to note that the dumplings, raw or cooked, should not be touching each other. If they are touching, the dumplings will stick together into a large clump, and once thawed, will rip the dough – ruining the perfect parcel you have created.

As we celebrate ‘Healthy January’, we are delighted to team up with renowned Chef Richard Buckley and share one of our favourite vegetarian-based recipes from his cookbook.

Richard Buckley is an award-winning chef and owner of The Oak in Bath (UK), a Michelin Green Star recipient.

Buckley was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top vegetarian restaurants. This culminated in his five-year role as head chef for Demuth’s Restaurant where he developed and refined his plant-centric cooking style. He has a passion for sharing the knowledge and techniques that he has learnt and developed in order to increase the general standard of vegan cookery across the country.

With over 15 years spent studying plants and working at top vegetarian restaurants, Richard released his cookbook: ‘Plants Taste Better’.

Plants Taste Better is a plant-based recipe book, where plants take centre stage on the dinner plate. With over 70 mouth-watering recipes, ranging from the simple to the stand-out, Plants Taste Better will guide and inspire you to get creative with vegan cookery.

This book balances the traditional with modernity to show readers how to make even the simplest ingredients shine. With delicious, thoughtful recipes and stunning images, you will be amazed what you can accomplish in your kitchen when you combine vegetables alongside a deeper understanding of the techniques requested.

Recipes include flavoursome snacks of Fritters and Squash & Hazelnut Pate, to showstopping mains of Carrot, Pea & Cardamom Tagine and Beetroot and Mushroom Casserole. If you have a sweet tooth, try getting your hands stuck into a decadent Chocolate Salted Caramel Taste, or Burnt Peaches.

On the topic of food, let’s share one of our favourite recipes from the cookbook!

Aubergine (Eggplant) Ragu with Pangrattato and Maltagliati

This dish is a great way of making use of a couple of leftovers: the pangrattato is fried breadcrumbs from a stale loaf – a fantastic thing to have on hand to sprinkle on almost everything that needs a bit of texture – and the maltagliati is essentially pasta offcuts. When you are making a lot of pasta you get left with lots of bits that weren’t quite the right fit; let them dry out and keep them in a pile and you have a quick, easy, free lunch. Obviously, if you aren’t making a lot of pasta then you can just roll out a batch of your favourite pasta and cut it into raggedy shape or alternatively just use your favourite store-bought dried pasta or break up some dried lasagne sheets.

Serves: 4 people

Ingredients:

FOR THE PANGRATTATO:

FOR THE SEMOLINA PASTA:

FOR THE RAGU:

Method:

  1. To make the pangrattato, blitz your stale bread in a food processor or blender to make breadcrumbs – the bigger the crumb the more crunch you get, just remember there is a line somewhere between breadcrumb and crouton. Purée the garlic, add it to the breadcrumbs and rub it in until all the crumbs are coated. Heat a couple of tablespoons of oil in a frying pan (skillet), add the breadcrumbs and fry gently until golden and crispy. Turn onto a baking tray (sheet) to cool and store in an airtight container until needed.
  2. To make the pasta, put the semolina in a pile on a clean work surface. Make a well in the middle and carefully pour in the water, being sure not to let any spill out. Using a fork, whisk the water around, allowing the semolina to fall into the middle slowly. When it reaches the thickness of pancake batter, swap the fork for a dough scraper and chop in the remaining semolina to form a rough dough. Using your hand, bring it together into a rough ball and knead it a couple of times until homogenous but still dimpled and not smooth. Cover with a bowl and leave for 30 minutes to rest.
  3. Knead again; it should become very smooth and silky very quickly. Form it back into a ball, wrap in cling film (plastic wrap), and leave to rest at room temperature for at least 2 hours before using. You can keep it in the fridge overnight, but it will become sticky and harder to work.
  4. When ready to use, either roll the dough by hand using a rolling pin on a lightly floured surface, until it is just a little thinner than a credit card, or roll through a pasta machine following the instructions on page 124. Cut it into rough pieces and leave scattered on the work surface to dry until you need them.
  5. To make the ragu, heat the olive oil in a large saucepan over a medium heat, add the aubergine (eggplant) and cook for up to around 45 minutes until it is broken down to a mush, catching on the pan, browning and existing in the space between dice and purée: be patient, it’s the key to the flavour of this sauce. Remove the aubergine (eggplant) from the pan and set to one side in a bowl. Put the tomatoes in a food processor or blender and blitz to a rough paste. Cook the onion in the same pan as the aubergine until soft, adding a little oil if needed.
  6. Mince the garlic and chilli together, add to the onion in the pan and cook for 30 seconds. Add the tomatoes and cook gently for about 15 minutes until the mixture is thickened and rich. Add the aubergine back in, along with the marjoram, and cook for 5 minutes to bring the flavours together. Season to taste with salt and pepper.
  7. To serve, bring a large saucepan of water to the boil and season as for pasta water (see page 125). Heat the ragu gently in a pan next to it. Add the maltagliati to the boiling water and stir to prevent them sticking. As soon as they float to the surface, lift one out and check its doneness – we are looking for a crisp, al dente texture. If your pasta is freshly rolled this could be as fast as 20 seconds. Using a spider, quickly lift the pasta out into the ragu and stir it through. Using a ladle, add a little of the pasta cooking water to the ragu to create a glossy, creamy texture.
  8. Lay out 4 warmed, rimmed plates or pasta bowls and split the ragu and maltagliati among them. Sprinkle generously with the pangrattato and any leftover herbs.

Purchase ‘Plants Taste Better’ Today

Move aside meat, it’s time to give plants the spotlight in the kitchen! You can purchase your very own copy through Quarto Books today. The perfect gift for your fellow veggie friend…or yourself!

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Richard’s recipes!

The only get ahead gravy recipe you’ll need this Christmas! Prep this the day before using chicken wings and then there is no faffing with gravy making on the big day. Fennel and sherry add delicious sweetness and Unami. Make double if you have a big group! You can also freeze this in advance if you want to be really well prepped.

  1. Preheat the oven to 200c.
  2. Place some oil in a large roasting tray and add the 3 shallots, garlic bulb, fennel, and celery. Next add the chicken wings, bay leaf and thyme sprigs. Roast in the oven for 1 hour until everything is caramelized and golden and the vegetables are tender.
  3. In a dry frying pan, brown the flour until it is lightly brown and smelling toasty.
  4. When the chicken wings and vegetables are cooked, transfer the roasting tray from the oven onto the hob. Press and squeeze the chicken wings so all the juices come out, then add the browned flour and place on a low heat. Whisk in the flour to the pan juices and allow it to bubble and thicken. Then add the sherry and allow this to bubble and thicken. Then slowly add the hot chicken stock, again allowing it to bubble and thicken between each addition. Finally add some Dijon mustard, a teaspoon of apple jelly and some Maldon Salt and cracked black pepper.
  5. Strain the gravy and then check the seasoning. Reheat when required and serve alongside your Christmas dinner and rosemary roast potatoes.

Looking for something to cook this Christmas that doesn’t involve a turkey? We’ve made a delicious slow cooked beef brisket, paired with pomegranates to add delicious sweetness to the dish.

This flavour pairing of pomegranates with meat is very common in Persian cuisine, and has been for thousands of years, where the Persian culture tends to use pomegranates for both sauces and marinades for different meats. The tartness of the pomegranate fruit and molasses gives a delightful brightness to the rich brisket, adding depth as your take your first bite.

Pomegranate molasses can be hard to find at your local grocery, however Odysea has a beautifully sweet & tart Pomegranate Molasses, made from 100% concentrated pomegranate juice.

Why this recipe is perfect for Christmas

Our slow cooked pomegranate beef brisket is perfect for the festive season. This time of the year calls for rich, hearty dishes which is everything that the beef brisket holds. The juices of pomegranate molasses seeps throughout the dish, given a delightful, festive feel. Not only this, the slow cooking of the meat produces rich and beautifully tender results, making your guests want to go in for seconds.

Most importantly, this recipe is simple and effective for Christmas. Once you have you list, prepped and assembled everything into the casserole dish/pot, you simple let it cook away for 5 hours while you go about your business. This makes it IDEAL for such a busy time of the year. Once the time is done, you are greeted with a dish that delivers both in complex flavour, achieved with simplicity.

Here is how to make festive slow cooked pomegranate brisket

  1. Take the meat out the fridge 30 mins before cooking.
  2. Preheat the oven to 120C.
  3. Place a large heavy bottomed casserole pan on the hob and add the olive oil. When it has heated up, add the brisket, and sear it on all sides for approximately 10 minutes – you want the meat well browned as this adds lots of flavour.
  4. Once the meat is nicely browned, remove from the pan and set aside on a plate. Add the onions into the pan with all the meat juices, and fry them until they are soft and starting to caramelize. Then add the garlic cloves, Maldon sea salt flakes and the spices and fry for another few minutes until smelling fragrant.
  5. Next add the apple cider vinegar and allow it to bubble and cook off before adding the soft brown sugar and the stock. Bring the liquid up to a simmer and then add the brisket back to the pot. Place a lid on the casserole and put it into the oven for 5 hours.
  6. Check how tender the meat is by pricking with a fork, it should pull apart and shred very easily. If it doesn’t, then return it to the oven for another 30 minutes. Baste the meat in the juices, and if it’s looking a little dry the splash in some water.
  7. After the meat has cooked, remove from the oven, and rest it under some foil for 10 minutes.
  8. Then shred the meat with two forks and mix into all the juices and sauce. Drizzle in the pomegranate molasses and toss through to make it sticky and unctuous. Transfer to a large platter and scatter with the pomegranate seeds and coriander leaves.
  9. Serve this with some sides, we chose fluffy wild rice, seasonal greens, and warm flatbreads.

What sides go well with beef brisket?

Our Hasselback potatoes are a match-made-in-heaven when paired with beef brisket. The deliciously crispy outer provides an irresistible crunch that compliments the tender meat perfectly. Additionally, the fluffy centres of the potato soak up the remaining juices on the plate, leaving no waste!

If you are wanting a green vegetable, try our roasted Brussels Sprouts, peppered with bacon for a deliciously smoky taste. The earthy and smoky tones of the vegetables balances out the gentle sweetness from the beef brisket that paired with pomegranate.

A twist on the classic cranberry sauce. Homemade cranberry sauce is so worth making, it’s unbelievably simple and tastes so much better than store bought. Orange and cranberry pair brilliantly, but the addition of Maldon Chilli Sea Salt adds a hum and warmth to the sauce which is unexpected. Add a splash of port because… well, Christmas!

  1. Place the cranberries, orange zest and juice, caster sugar and cinnamon stick in a pan and simmer gently for 10 minutes until the cranberries have begun to break down and pop.
  2. Add the port and Maldon Chilli Sea Salt and simmer for a further 5 minutes until thickened.
  3. Check the seasoning and then allow to cool before serving with your Christmas meal or alongside pigs in blankets.

Creamy, tender and full of flavour…New potatoes are the ultimate comfort food.

This recipe only contains four ingredients, with Maldon Garlic Sea Salt being the star of the show for this dish. The delicious blend of sea salt flakes with wild and roasted garlic elevates the humble potato to new heights, giving a fragrant taste that compliments the new potatoes.

What are new potatoes?

A new potato is basically an immature potato that is dug up before it reaches full size. As a result, the tend to have a sweeter taste and loose skins which can be gently rubbed off before being boiled or cooked. The flex is waxier than other potatoes, which is why many use new potatoes in salads when cold, and paired with butter when warmed up.

The best variety of new potatoes are ‘charlottes’. They offer a great resistance to blight and are generally resistant to scabbing.

What can you eat with new potatoes?

New potatoes make the perfect side to many dishes! From meats including spatchcock chicken and tender salt baked sea bass, to summer salads like a delicious caprese salad, the options are endless.

How to make New Potatoes with Garlic Salt

  1. Place your new potatoes in a large pan of water so they are submerged. Put this onto the heat and bring to the boil. Allow the potatoes to cook for 5 – 8 minutes in the water, until they are just tender and you can insert a knife easily.
  2. Drain the potatoes and allow to steam dry for a couple of minutes.
  3. Tip into your favourite serving bowl and toss with the olive oil, Maldon Garlic Sea Salt and cracked black pepper.
  4. Serve whilst still warm.

This is is brunch-time classic!

Deliciously creamy avocado, smothered on toasted sourdough and topped with a oozing poached egg. To really make these flavours sing, we add a pinch of Maldon Chilli Sea Salt to the dish to give a spicy, aromatic kick.

Here is how to make avocado on toast with poached egg and chilli salt…

  1. Place a pan of water on the hob and bring up to a simmering boil.
  2. Prepare your avocado toast first. Cut the avocado in half and then take the skin off each half and remove the stone. Place the cut side of each avocado half flat on your board and use your knife to cut thin slices, then gently press the avocado out to fan it out. Squeeze over some of the lemon juice (this will help stop the avocado from turning brown).
  3. Lift each fan of avocado onto your slice of toast.
  4. Next poach your eggs. Turn the heat down on the water so it is just a simmering heat. Crack each egg into a small ramekin. Use the stick end of a wooden spoon and swirl it around in the water to create a whirlpool, then quickly drop your egg from the ramekin into the middle. The ‘whirlpool’ will help keep the egg in a neat shape. Poach for 2 minutes until the white is just set but the yolk is still runny.
  5. When cooked, lift the egg out with a slotted spoon and blot off any excess water on some kitchen towel. Then place each egg onto the avocado toast.
  6. Garnish each toast with some Maldon Chilli Sea Salt, cracked black pepper, fresh chilli slices and some coriander.
  7. Serve with the remaining lemon cut into wedges.

Creamy, crunchy, spicy and caramalized.

Food & Drink Photographer and Cookbook author, Joe Woodhouse created a sensational dish which holds the perfect balance of textures and flavours to elevate the humble Brussels sprouts.

All elements can be prepped ahead and then assembled when you are ready to serve. The Brussels take no time to cook. Joe loves to roast the vegetable to create a lovely crispy and caramelized outer, with soft, steamed centres. You can undercook the onion and chilli in the chutney so it retains a crunch and a freshness, cooked through but not fully softened.

Here is how to make the roast brussels sprouts…

Preheat the oven to 200.C (400.F), Gas Mark 6.Toss the bread in 2–3 tablespoons of oil. Add to a baking tray and toast in the oven for 10–12 minutes until golden. Blitz to crumbs in a blender, or leave whole or hand cut if you prefer.

Meanwhile, add 2 tablespoons of oil to a medium pan over a medium heat. Add the onion, celery and chillies with a pinch of Maldon Salt and cook for 5–7 minutes. Add the tomatoes. Half-fill the can with water and add to the pan. Bring to a simmer and bubble away for 15minutes until thickened. It still wants to be loose but not watery. Add the honey and check if it needs more Maldon Salt. Set aside.

Increase the oven temperature to 220.C (425.F),Gas Mark 7. Using the same tray as the croutons, brushout any remaining crumbs and add the Brussels with 3 tablespoons of oil and a good pinch of salt. Roast for 12 minutes. You want to roast them quickly, getting colour on the outside and cooking through without going overly soft in the middle. If they need a bit more, keep them in a minute or two longer. Feel free to give the tray a shake once or twice to aid them in cooking evenly.

Meanwhile, mix the lemon juice with the tahini and trickle in a few tablespoons of cold water. Keep working it with a whisk and adding water until you get a smooth consistency which holds its shape. If it gets too loose, just add a spoon or two of tahini and combine it to help firm up the mix.

Spoon the tahini mixture onto plates or a serving dish, followed by the Brussels sprouts. Then dot around the tomato chutney. You made not need it all, see how you go. Finish with the crouton crumbs and a drizzle of oil.

Want to impress your guests at your next party? Mix up a classic dirty martini, made using Graza “Drizzle” Extra Virgin Olive Oil. Whilst holding the usual ingredients for an ordinary martini, adding EVOO will allow the cocktail to become silkier and smooth in texture, resulting in a ‘delicious’ experience.

Make sure to add a salt rim using Maldon Sea salt flakes to help bring balance to cocktail’s flavour, whilst elevating the sweetness and reducing the bitterness from the olive brine.

Here is how to make Graza’s Dirty Marg-tini

  1. Using a spare olive, wet and rim a cocktail glass with Maldon Salt and set aside in a freezer to chill.
  2. Add tequila, brine, Drizzle, lime, and agave nectar to a shaker tin and shake vigorously over ice for 10-15 seconds or until chilled and aerated. 
  3. Using a Hawthorne and tea strainer, fine strain into your prepared cocktail glass.
  4. Garnish with three Castelvetrano olives and enjoy.

Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.