What Type Of Extra Virgin Olive Oil Is Good For The Chocolate Olive Oil Mousse?

Our answer

Nigella's Chocolate Olive Oil Mousse (from AT MY TABLE) is a rich mousse made with the traditional ingredients of eggs, chocolate and sugar. It also has olive oil added to give a lighter, smooth texture. The extra virgin olive oil should compliment the chocolate rather than overpower it. You should also be sure to use a cold-pressed oil as any heat in the oil extraction process can give the olive oil bitter notes.

There are lots of factors that affect the flavour of olive oil. The type of olive, the terrain, the way it is processed, the time of year of harvest and the way it is stored (including at home). Flavours can also vary in brands from year, depending on the weather. It can also be difficult to give a country or region as the varieties vary and sometimes include olives imported from elsewhere for processing. If you are able to differentiate then later harvest olive oils tend to have a more mellow flavour, whereas early season are more peppery. We would suggest checking the labels on the bottles in the supermarket for any clues as to the flavour profile of the oil. If the oil is described as "robust", "distinctive" or "full" then it is likely to be a bit too peppery and strong. Oils that are "balanced", "fruity" or "herbaceous" may be more suitable. If you can, try to taste the oil on a little bread, to get an idea of its flavour profile before buying it. Store the oil in a cool place away from direct sunlight to prevent the oil from degrading too much.