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Most supermarket oils are blends from many territories. Assaggia Tuscan Extra Virgin Olive Oil comes from a single region in Tuscany — one region, one press, one bottle. Cold pressed to protect the aroma and character of the harvest, it tastes of somewhere, not of everywhere.

Both, but it truly shines as a finishing oil — where the flavour stays intact.

Drizzle it raw over just-cooked pasta: it's made for simple dishes like Traditional Calabrian Fileja with garlic and chilli, or the rustic Struncatura with anchovies and breadcrumbs, where a good oil is half the dish.

Beautifully — olive oil is the natural carrier for truffle flavour. Stir a spoonful of Tartufata into warm oil for an instant pasta sauce, or drizzle the oil over tagliolini and finish with slices of Premium Truffle Carpaccio for a restaurant-level plate in ten minutes.

The 250ml bottle suits occasional finishing use or makes a lovely gift alongside a pack of pasta; the 500ml is the everyday-kitchen choice.

Either way, keep it in a cool, dark cupboard away from the stove — light and heat are olive oil's enemies — and enjoy it within a few months of opening, while it's at its aromatic best.