Since we're celebrating all things Italiano in the latest issue of TASTE, it should come as no surprise that we have olive oil on the brain – and we’re doing much, much more than just whisking it into a salad dressing.

Recently, the appreciation for the way olive oil can add depth of flavour to a dish has grown exponentially. Especially since every oil has its own flavour notes – grassy, peppery, herbal, nutty, spicy, floral – making it super versatile. Think of the popularity of olive oil over ice cream. And just search for “aglio e olio”, that simple but spectacular Italian dish of pasta with garlic and olive oil, and see how many millions (and millions) of views those videos get.

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The many uses of olive oil in cooking

Looking for a simple way to elevate a dish? Drizzle olive oil over pasta

Someone who needs no converting to the olive-oil-as-a-trend cause is Abigail Donnelly, TASTE’s food director. “I love to keep my really nice, special extra virgin olive oil for when I’m making pastas and ragus and adding it just before serving,” she says. “Adding it at the end allows for a very fragrant, rich olive oil flavour because that does dissipate a bit when you’re cooking. That splash of extra virgin oil at the end is definitely the way to go.”

Another person who absolutely swears by the “finishing magic” of olive oil is Chiara Turilli, the South African-Italian owner of the much-loved Lello’s Deli in De Waterkant, Cape Town. The Italian way of cooking runs deep in Chiara’s family, and she has very firm (and persuasive) ideas of how you should be using olive oil, or as she calls it, “liquid gold”. “I always ask my customers: what are you going to do with this oil?”

At Lello’s, they don’t hold back on the olive oil. “We use it in all our pastas and sauces.”

My dad [the late Ricki Turilli of Scarpetta in Woodstock] was obsessed with unfiltered, first-press, cold-pressed, extra virgin olive oil,” explains Chiara – and the family shares his enthusiasm. “That’s where all the nutrients lie; the first press has that wonderful green colour and flavour.” And these days, you need not search far in South Africa to find exceptional locally produced oils – Chiara’s only too happy to wax lyrical about their fantastic quality, and the wonderful families from Piketberg, the Karoo and the Winelands she sources them from.

Try this recipe:

Marrow-and-red pepper pasta recipe

This easy recipe shows simple ingredients – including olive oil – at their finest. The pasta is served with beans here, but you can use whatever ingredients you have on hand.

Feeling old-school? Use it in a salad or to sauté onions – but choose the right olive oil

“If you’re going to use it in a salad, you want nice peppery, grassy, strong oil where you can taste the flavour,” Chiara explains. “But if you’re going to be sautéing onions, then you can use a soft, sweet olive oil. And whatever you’re doing: extra virgin all the way.”

Try this recipe:

Charred blood orange and mozzarella salad recipe

For a wintry riff on the Caprese, try this bold blood orange-and-mozzarella salad. You’ll be adding olive oil to the roasted oranges and a good glug to the dressing, so it’s a fantastic way to enjoy the flavours of a special bottle of olive oil.

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Have time on your hands? Try making focaccia at home

“When we make our three-day focaccia, we load it with olive oil,” laughs Chiara. “There’s olive oil in the dough. Then we make an olive oil emulsion to glaze it before baking. And when it comes out of the oven, we brush it with olive oil again!” You’d think this would make for a bit of an oily situation but it’s not at all – Lello’s focaccia is light, airy and deeply fragrant.

Try this recipe:

Focaccia with honey-roasted grapes recipe

Ready to try your hand at the bread of the moment: focaccia? This simple recipe is a great way to test the waters, and those roasted grapes are just luscious.

Looking for something more exciting? Drizzle olive oil over ice cream (trust us!)

Bringing the vibrant flavours of a good olive oil to your cooking needn’t be a complicated or intensive effort – it could be as simple, says Chiara, as a drizzle of olive oil over a scoop of vanilla ice cream (with a sprinkle of good salt).

Chiara uses olive oil to add a fragrant finishing touch to almost anything she makes – risotto, salads and even mashed potato. She even prefers toasted bread with a thin layer or olive oil and salt, rather than butter. “That way, you can actually taste the oil,” she enthuses.

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