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Message: <blockquote data-quote="AtkinsMo" data-source="post: 1114580" data-attributes="member: 104933"><p>We buy our first pressed extra virgin olive oil from the olive press in Lubrin in southern Spain, usually about 10 litres a year.  We have just packed 6 litres in the car to come back with us to the UK.  It's powerful and unctuous. It's an acquired taste, admittedly, but you do acquire it!  I make Mayo rather like [USER=41816]@Brunneria[/USER] 's video.  Easy Peasy, sometimes it turns out 'perfect' consistency, sometimes it's too runny, then I call it salad dressing and use it up regardless.  You can add any old herb, garlic, change the acid - lemon juice, Apple cider vinegar.  It's all natural and good stuff.  And yes, I'm a mustard girl, good old dollop of Dijon - or even Colman's - ring the changes!  Oh and don't forget plenty of natural sea salt and black pepper.</p></blockquote><p></p>

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