Olive oil delivers a message in a bottle – it's good in food and good for health

No surprise really, as this versatile oil is ideal for salads, dressing and marinades, as well as for many cooking uses.

Here we feature some facts about olive oil and some tasty recipes from The Interprofesional Olive Oil from Spain, the professional body representing the Spanish olive oil industry.

What is the best way to store olive oil?

Olive oil should be stored in a cool place, at 15-20C, and out of direct sunlight. Each oil should be consumed within a few months of purchase, as, when young, it is at its most flavoursome and nutritional.

Most olive oils are sold in glass bottles, tins or plastic bottles. These types of containers are used because they help to keep the oil in its best condition.

What is the best olive oil variety for salads, dips and dressings?

The most popular for salads, dips and dressings is extra virgin olive oil, owing to its wide variety of flavours. This oil is perfect for dipping bread, and as an accompaniment or dressing for hot or cold food where you want the flavour of the oil to come out in the food.

What are infused olive oils?

These are olive oils flavoured with herbs or spices such as basil or truffles. They are perfect for drizzling over salads or hot plates.

Infused oils can easily be prepared at home, using extra virgin olive oil as the base oil and adding your (cleaned and dried) favourite flavour such as chillies, basil, coriander or even orange peel.

Which are the best olive oils for general cooking?

All types of olive oil can be used in cooking, and enhance the flavours of a wide variety of ingredients. Olive oil is ideal for frying, dressings, pastas, rice dishes, grilling meat or fish, etc.

Can olive oil be used to make desserts, cakes or breads?

Yes. The Mediterranean diet uses olive oil for sweet and savoury dishes.

Olive oil is an indispensable ingredient for making a variety of breads, and combines perfectly with sweet ingredients such as chocolate when baking chocolate brownies.

BBQ marinade

Serves 4

Makes 600ml

300ml/1/2pt extra virgin olive oil

4 tbsp white wine vinegar

Thinly pared zest of 2 limes

Juice of 3 limes

1 onion, peeled and in thin rings

Few sprigs flat-leaf parsley

6 lime leaves roughly crushed

2 tsp Tabasco

2 tsp freshly-ground white pepper

2 tsp sea salt flakes

Add all the ingredients in a bowl mix and add meat/fish or vegetables of your choice, marinade for a couple of hours before serving.

French beans and sugar snap peas salad with prawns

Serves 4

250 g French beans and 250 gr sugar peas

20 prawns

Chopped chervil leaves

16 cherry tomatoes

For the dressing

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon light brown sugar

Pinch of salt

1/4 teaspoon freshly ground black pepper

6 tablespoons extra virgin olive oil

(taste once mixed, add more oil or vinegar to taste)

Cook the French beans and sugar peas in salted boiling water for about 15 minutes.

Dry fry the prawns for four to five minutes in a frying pan or wok. Peel the cooked prawns and reserve until needed.

When cooked, season the French beans and sugar peas with half of the dressing. Season the prawns with the remaining vinaigrette.

Set up beans and peas in the centre of the plate (or choose a tall glass).

Top with the prawns. Decorate with freshly cut herbs and dices of tomato.

Prawn and ham rice salad

Serves 4

225g/8oz easy cook long grain rice, cooked

1 each red and yellow peppers, seeded and diced small

3 tender sticks celery from the inside, finely sliced

4 shallots, peeled and finely chopped

1 thick slice ham (preferably off the bone) in small cubes

12 cooked and peeled tiger prawns

3 tbsp finely chopped fresh flat parsley

Salt and freshly ground black pepper

3 tbsp dressing (see below)

Watercress sprigs for serving

2tbs white wine vinegar

6tbs extra virgin olive oil

Tsp honey

(taste dressing before use and add more oil or vinegar to taste)

Place rice in a bowl. Add peppers, celery, shallots, ham, prawns and parsley. Season with salt and freshly ground black pepper. Spoon over dressing and toss thoroughly. Serve decorated with watercress sprigs

Red rice salad

Serves 4

225g/8oz red rice

175g/6oz smoked salmon

4 salad onions with large bulbs, trimmed and in thin rings

Handful wild rocket leaves

1 tbsp roughly chopped fresh parsley

For the dressing:

1 tsp Dijon mustard

1 tbsp white wine vinegar

4 tbsp extra virgin olive oil

Juice of half a lime

A little salt

Freshly-ground black pepper

Cook rice in boiling water according to packet instructions. Drain and reserve in a bowl. Cut smoked salmon into fat ribbons and add, with onion rings, rocket and parsley and toss lightly.

Place mustard in a bowl and stir in vinegar. Add olive oil and lime juice and whisk. Season with a little salt (remembering the smoked salmon is salty) and freshly ground black pepper. Pour over salad mix and toss to coat. Transfer to a serving bowl to serve.