Which country produces the best olive oil?
Difficult to answer, this. The olives of each country have their own character and flavour, which will even vary from region to region: a Tuscan olive oil, for instance, is different to a Ligurian olive oil.
If I were being a purist I would suggest that Provençal dishes should be made with oils made in Provence, and Italian, Greek or Spanish dishes made with the oil produced in that country.
But unless you do masses of cooking it's best to find an olive oil you're happy with, and my recommendation is to have an extra virgin oil for special occasions, along with an everyday blended oil.
How to store oils: This has to be in the coolest-possible place, though not in the fridge, as oil solidifies when it gets too cold. Light is not good for oils, either, so a cool, dark corner would be the best place to store them.
Most oils have date stamps, so watch these, and although it is more expensive to buy in smaller quantities, it is still cheaper than throwing out stale oil that never got used.
Serve with a small dish of olive oil to dip the Focaccia in
It's hard to believe that something so simple can be so wonderful
Pinzini is an Italian fried bread, each little triangle puffs up when it is cooked, serve warm sprinkled with salt
Veggies will love this recipe – marinating mushrooms adds masses of flavour. Serve them with a sweet-spice pimenton mayonnaise for dipping.
Plenty of Italian influence in this wonderfully ingenious recipe…as we all know, ham and cheese are made for each other, so simply add polenta for a quick and easy supper dish.
A great way to add lots of vegetables and pulses to a buffet spread - and so easy you can make it well in advance.
Make the most of summer beans and other vegetables in this gorgeous vegetarian recipe which can be eaten on its own or as an accompaniment. And if the weather is less than kind, you can serve it warm instead of cold as a salad.
Once portioned and frozen, simply defrost when you need it to make Lasagne al Forno, Baked Macaroni Pie or Spaghetti Bolognese
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.