As in so many kitchens, extra virgin olive oil is one of the most-used ingredients in Ottolenghi's. It goes into the pan before anything else, and it's usually the last thing a dish is finished with too: there at the start of a stew and the end of a salad, under the fish and over the beans, standing in for cream, for butter, sometimes for a sauce altogether. Ottolenghi has partnered with Citizens of Soil on an EVOO from the Tuscan and Umbrian hills - the same hills where Yota