‘Tis the season to cook and eat soup. Last night I made a hearty winter minestra (Italian for vegetable soup) with kale, carrots, white beans and fennel. Just before serving, I topped each bowl with a drizzle of Amelia Oil. Extra virgin olive oil really shines when used for finishing soups; the heat opens up the rich complexity of the oil.

Give it a try and see how a touch of our olive oil can add another layer of flavour to soups, pasta and grilled vegetables.