Olive oil

Which country produces the best olive oil?
Difficult to answer, this. The olives of each country have their own character and flavour, which will even vary from region to region: a Tuscan olive oil, for instance, is different to a Ligurian olive oil. If I were being a purist I would suggest that Provençal dishes should be made with oils made in Provence, and Italian, Greek or Spanish dishes made with the oil produced in that country. But unless you do masses of cooking it's best to find an olive oil you're happy with, and my recommendation is to have an extra virgin oil for special occasions, along with an everyday blended oil.

How to store oils
This has to be in the coolest-possible place, though not in the fridge, as oil solidifies when it gets too cold. Light is not good for oils, either, so a cool, dark corner would be the best place to store them. Most oils have date stamps, so watch these, and although it is more expensive to buy in smaller quantities, it is still cheaper than throwing out stale oil that never got used.

Related recipes to look at:

Salmon with a Saffron Couscous Crust and Tomato and Olive Vinaigrette