This style of finger food is best made with very crisp squares of bread fried in olive oil. These can be made in advance along with the toppings. Put the two together just before serving. The inspiration for the toppings come from Umbria, Puglia and Sicily respectively.

Pecorino and pinenut topping:
Gently fry some pinenuts in a little olive oil in a heavy pan until lightly browned. Leave to cool and then chop with a few drained gherkins. Stir into plenty of grated Pecorino cheese, adding sufficient olive oil to moisten the mixture.

Sundried tomato and olive spread:
Soak some sun-dried tomatoes in boiling water until soft. Drain and dry on kitchen paper. Mince or chop with an equal quantity stoned green olives and bind with extra virgin olive oil. Do not over-process, the spread is more attractive if it is a little chunky. Season with chilli, dried mixed herbs and salt.

Baked aubergine and caper spread:
Bake a whole aubergine in the oven until it is cooked through. Leave to cool and remove the skin. Chop the flesh with a spoonful each of drained capers and sultanas. Flavour with a little ground cinnamon and a teaspoonful of tomato paste. Season with freshly ground sea salt and black pepper.

WHITE GARLIC SOUP
Ajoblanco

This is a great summer soup from the Jaen region of northern Andalucia. The recipe comes from the Melgarejo family who own olive groves and a very modern mill in the Sierra Magina DOP region. The oil is redolent of tomatoes, herbs and nuts and brings great life to all the recipes in which it is used.

Ingredients
cold water
100 g white breadcrumbs
200 g peeled almonds
2 cloves
2 dl Melgarejo extra virgin olive oil
2 spoons of vinegar
Salt

Method
Put the crumbs in some water to soak. Grind the almonds with the cloves, the wet crumb, vinegar, and some salt until a white paste is made. Add some extra virgin olive oil little by little and whip all together. At the end add some water (little by little) until a fine cream is made. Drain it and serve very cold.

SPAGHETTI AL LIMONE

“This is one of my favorites recipes since it is so simple and yet absolutely delicious!” says Silvana Atkinson of Waterfall River, a small 45 acre organic farm nestling on the warm northern slopes of the Franschoek mountains and bordering on the Western Cape Nature Conservation area. The oil is a blend of Frantoio, Leccino and Coratina. It offers well balanced bitterness and pepper bring in a rich herbaceous flavour and a long creamy after taste with nuts.

Ingredients
250g spaghetti or linguine, preferably homemade
juice of 3 big lemons
rind of 2 organic lemons
150ml best quality Waterfall River extra virgin olive oil
150g freshly grated parmesan or pecorino cheese
big handful of freshly chopped basil

Method
Cook the pasta in boiling salted water until al dente.
While the pasta is cooking beat the lemon juice and olive oil together to emulsify, then stir the parmesan cheese until creamy. Season with salt and pepper and add more lemon juice to taste. Add the lemon rind and basil.
Drain the pasta and return to the pot, add the sauce and stir lightly to coat.
Serve immediately.