What Olive Oil Should I Use For The Chocolate Olive Oil Mousse?

Our answer

Nigella's Chocolate Olive Oil Mousse (from AT MY TABLE) uses olive oil for two reasons. First, the oil gives the mousse a very light, smooth texture. Second, it gives the mousse some extra flavour, though Nigella suggests using an olive oil with a smooth flavour rather than one which has a very peppery profile.

Unfortunately we can't recommend any particular brands as brands will vary between countries and even different pressings and years can vary within an individual brand. Instead, we suggest that you let your own tastebuds guide you. Dip a piece of white bread into the oil and taste it to see if you like the flavour. Delis and markets can be good places to buy oils as they quite often have samples that you can taste before you buy. If you don't like the flavour then don't use the oil for the mousse as the flavour of the oil will be more apparent than in some other dishes. Also please note that you do need to store olive oil correctly, in a cool place away from direct sunlight. If the oil is stored incorrectly then it can affect the flavour of the oil. If you prefer a mousse with a less intense chocolate flavour then you may prefer to try Nigella's Instant Chocolate Mousse.