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.

Commonly used as a herb to enhance flavours of sauces and stews, parsley is also a great added crunch to salads in whole sprigs.

Yup, tomatoes, those little red rascals rolling around the bottom of your fridge, they’re a superfood! Check out the following video for some nutritional facts, buying and storing tips as well as best recipes to cookdinner. http://www.youtube.com/v/YuuKvo4SUYE Quick, Tomato Facts..! > it is indeed a “fruit” – make no mistakes > come in red, yellow, orange, green, purple and even brown – all are edible! > salsa is more popular in the USA than fresh tomatoes.. duh! > in the olden days, it was believed only witches & evil people could grow them! > vine-ripened are the richest tomatoes as they were left alone to do their thing on the vine!

A thin pasta, great for oil-based sauces and flavours such as herbs, chilli, garlic and lemon.