Olive Oil is a monounsaturated fat (the good type!) and if you enjoy a Mediterranean diet, you’ll be glad to know that Olive Oil has been shown to be beneficial to heart health and  cholesterol levels.

The quality of an Olive Oil is largely determined by its acidity levels, the lower the acidity, the better the Olive Oil. Extra Virgin is the highest grade of Olive Oil, meaning that it is made from the first pressing of the olives with an acidity level of not more than 0.8% and perfect colour, flavour and aroma. All of The Village Press Olive Oil is Extra Virgin, essentially the ‘juice’ of the olive and it is also all cold pressed.  This means that the oil is processed under 35° centigrade to ensure smoothness of texture and depth and purity of taste.

Virgin Olive Oil is still a very good oil, created from the second pressing of the olives. This has a higher ‘acidity content’ than Extra Virgin Oil which gives it a slightly more greasy and more sweet flavour.  Refined Olive Oilhas been chemically treated to neutralise both strong flavours and the acidity content. This is a lesser grade oil recommended only for cooking, it has no taste or smell and Extra Virgin Olive Oil is added to give it flavour.

Coriander and Peanut Pesto
Heat the Oil over medium heat add the Peanuts and cook until golden. Strain the Peanuts from the oil. Retain the Oil and cool. Blend the Peanuts in a food processor with the Chilli, Ginger and Garlic. Add the Herbs and half the reserved Oil and blend to form a smooth paste. Add the Sugar, Fish Sauce and Lime Juice and blend until the Herbs are finely minced. Gradually pour in the remaining Oil.

Spoon a pool of Pesto into the centre of your serving plate. Thinly slice the Lamb Rump and place over the Pesto. Serve with fresh Tomato Sauce or your favourite Meat Jus. Top with Crispy Fried Leek. Serve immediately.

Serves 6