Enjoy delicious flavours this autumn – cook with extra virgin olive oil.  Not only is this golden liquid acknowledged as the most flavoursome, Europe also boasts the largest variety of extra virgin olive oils.

The aroma and taste of extra virgin olive oil depends on many factors, including the olive variety, its level of maturity when picked and the territory where it’s produce, resulting in variety of flavours. There is something to suit every palate from light, sweet extra virgin olive oils to those with a bitter taste and a spicy touch– the best way to choose your favourite is to try drizzling some over your favourite dishes - particularly salads, soups, vegetables and fish.

Here is a simple, delicious, seasonal roasted vegetable recipe, a generous drizzle of extra virgin olive oil over the vegetables complements and enhances their natural flavours.  Make the most of the variety of flavours and experiment with extra virgin olive oil to find your favourite.  

ROASTED VEGETABLES

Serves 4

1 medium butternut squash, peeled and in chunks
2 red, 1 yellow and 1 green pepper, seeded and in chunks
1 aubergine, trimmed and in chunks
2 red onions, peeled and in wedges
6 garlic cloves whole with skin left on
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper
2 sprigs of baby tomatoes on the vine - about 8 little tomatoes each
2 tbsp runny honey - from a squeezy bottle

Place squash, peppers, aubergine, onion wedges, garlic cloves in a roasting tin and spoon over extra virgin olive oil. Season with salt and freshly ground black pepper. Place in a hot over 200C / 400F / Gas 6 for around 25 minutes.  Add tomato sprigs and drizzle over honey.  Return to the oven for 10 minutes more, or until corners of vegetables are caramelized and the tomatoes are just wilting.

Serve with crusty bread. 

Notes to Editors

The Interprofessional Olive Oil from Spain, the Ministry of the Environment, Rural and Marine Affairs (MARM) and the European Commission have launched a major campaign, with an investment of 16.5 million euros, to increase sales and consumption of Olive Oil in Europe.  The campaign will continue to run until October 2012, in France, the UK, Belgium, Holland and Spain.