Extra virgin olive oil
Extra virgin olive oil is the first, superior, aroma and anti-oxidant packed oil that is drawn from the olives when they are cold-pressed.
While regular olive oil amps up the rich unctuousness of the oily fish, extra virgin olive oil does all of that and also adds extra layers of fruity, grassy flavour.
The oil can be used to dress salads - you can whisk in some lemon, honey, salt and pepper to taste - or drizzle it as is. While its smoke point slightly lower than regular olive oil, you can use the evoo from the tin to sauté or flash-fry the sardines if you want to char their skins or warm them through.
Extra virgin olive oil is a pillar of the Mediterranean and blue zone diets which foster longevity. Extra virgin olive oil is thought to support heart health, fight inflammation, and is a rich fount of antioxidants.
Serving tips:
- Top a tomato, red onion and rocket salad with sardines or sardine fillets and drizzle with extra virgin olive oil from the tin. Add sea salt and some cracked black pepper.
- Sardines on toast. Gently heat the extra virgin olive oil in a pan and sauté some chopped chilli and minced garlic. Stir in a handful of chopped parsley and spread over some toast. Top with the sardines.
- Pan con tomate. Halve a tomato and grate the fleshy side against a box grater until you are left with just the skin. Add sea salt, pepper and some of the extra virgin olive oil from the tin to the mix. Halve a garlic clove and rub against a slice of toasted bread. Spread over the tomato mixture and top with the sardines. Drizzle with the remainder of the evoo.
