The question Britons used to be a bit suspicious about olive oil. The Victorian cookery writer Eliza Acton estimated that it was just about good enough for deep-frying fish in, while Mrs Beeton unglamorously recommended it as a treatment for flatulence. Now, the stuff is everywhere. Wellness types on TikTok glug daily shots of it; bougie restaurants drizzle it on ice cream as a topping; and Dr Tim Spector says it should be your ‘default daily fat’. But which one is best?
The basics Four olive oil experts – a chef, a certified ‘olive oil sommelier’, a producer and an importer
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