Drizzle drizzle drizzle!
This is the easiest way of all to enjoy your oil - use it instead of butter in sandwiches or just on its own on fresh bread or rolls. Drizzle it on steamed vegetables, fresh pasta, your poached egg on toast - experiment. It is bursting with flavour and will simply enhance so many things.

Dress salads
We love making interesting dressings, but mostly we just pour this fresh oil on salads with balsamic or red wine vinegar.

Tomato oil
A snack our children love. Cut one or two sweet ripe tomatoes through the middle and use a course grater, pushing the tomato through until you are just left with the skin. Discard the skin and put the pulp in a small bowl. Crush a small clove of garlic and mix in, then double the volume with this oil, season then whisk with a fork. Vary amount of garlic, oil and seasoning according to taste. Spoon on to bread and spread - great on its own or with cheese, ham, salad etc. It will keep in the fridge for a few days where the children know where to find it. Very yummy, simple and healthy.

Parsley oil
We also eat this most days. Pick and wash a small bunch of flat-leaf parsley. Using a hand blender and tall container put in parsley, a small clove of garlic (optional) and then about 200ml of oil. Whizz until parsley and garlic are blended with the oil. Add seasoning if you wish, but we suggest you try it without first. This fresh oil has a slight peppery accent.
Also try using other fresh herbs - like basil, oregano etc. This dressing will keep for several days in the cool, and our children love it too.

Final tip - We also use both tomato and parsley oil to dress grilled fish, new potatoes, steamed vegetables, soup, casseroles, pasta etc - a lovely finishing touch - or just spoon on to fresh bread. Better still dunk your bread in it!