Processed from ripened olives, the extra virgin oil type is taken from the first press and does not have as pungent flavours as straight olive oil.

Garlic is the cornerstone of great cooking. It brings out natural flavours and adds character to a dish.

To buy the best garlic:
> Garlic should feel firm.
> Look for garlic cloves that are plump with unbroken skin.
> Avoid garlic that is sprouting.

To store your garlic in the best conditions:
> Garlic can keep from a couple of weeks to a couple of months depending on storage.
> For best results store in a loosely covered container in a cool dark place.
> Breaking the head will dramatically reduce garlic shelf life.
> Never store garlic in oil at room temperature – it can cause a poisonous reaction.

A great addition to salads, often steamed or stir-fried. Top and tail these crisp beans and remove the string down their inner side.