The top grade is extra virgin olive oil. It's made by cold-pressing fine-quality olives to extract the oil, preserving its natural colour, aroma and taste. Virgin olive oil is produced in the same way, but riper olives are used, the oil has higher acidity and it is considered to be of lesser quality.

Roast Halibut Fillets with Shrimp, Extra Virgin Olive Oil and Oregano

Succulent halibut and shrimp tastily drizzled and baked with extra virgin olive oil.

Preparation time: 10 minutes Cooking time: 13-15 minutes Makes: 4 servings, 4 (6-oz.) halibut filets

salt and freshly ground pepper to taste

3 Tbsp. extra virgin olive oil

2 Tbsp. fresh lemon juice

1 small to medium garlic clove, minced

1 Tbsp. chopped fresh oregano, plus a few sprigs for garnish

1/4-1/3 lb. small, cooked shrimp

Preheat oven to 375 F. Line a baking dish with parchment paper. Set the halibut in the baking dish; season with salt and pepper. Combine the oil, lemon juice, garlic and oregano in a bowl and then spoon over the fish.

Roast the halibut 5 minutes, and then top the filets with equal amounts of the shrimp. Roast 8-10 minutes more, or until the fish is cooked through.

Divide the halibut among 4 plates. Spoon the pan juices over the fish and serve.

Roasted Peppers with Goat Cheese, Extra Virgin Olive Oil and Balsamic Vinegar

This is a colourful, Mediterranean-style appetizer to plunk on the table.

Preparation time: 10 minutes Cooking time: 15 minutes Makes: 4 servings

1 medium red bell pepper

1 medium yellow bell pepper

1 medium orange bell pepper

140 g Saltspring Island or other creamy goat cheese

extra virgin olive oil, balsamic vinegar, sea salt and freshly ground black pepper, to taste

12-16 small fresh basil leaves

1 baguette or focaccia bread (see recipe below), thinly sliced

Preheat the oven to 400 F. Place the peppers in a shallow-sided, parchment paper-lined baking sheet. Roast, turning

once or twice, until the peppers begin to slightly char and blister, about 25 to 30 minutes.

Set on a plate, tent with foil and cool 30 minutes. Peel the peppers, cut each one in half and remove the seeds. Slice the peppers into strips and artfully arrange on a platter. Disperse the basil leaves among the peppers. Set the cheese in the centre of the platter. Drizzle and sprinkle the peppers with oil, vinegar, salt and pepper to taste. Let flavours meld together 15 minutes. Serve the peppers and cheese with slices of the baguette or focaccia bread.

Focaccia Bread with Olive Oil and Rosemary

Quick-baking bread tastily flavoured with olive oil, rosemary, salt and fresh-ground black pepper.

Preparation time: 10 minutes Cooking time: 20 minutes Makes: 1 loaf

1 1/4 cups lukewarm (not hot) water

2 tsp. instant yeast

1 tsp. granulated sugar

3 Tbsp. extra virgin olive oil, plus some for the bowl and top of the bread

3 1/4 cups all-purpose flour, plus some for the table

1 Tbsp. chopped fresh rosemary

sea salt and coarsely cracked black pepper to taste

Place the water, yeast, sugar and the 3 Tbsp. olive oil in a medium bowl and stir to combine. Place the flour in a large bowl, in the bowl of your stand mixer fitted with a dough hook or in the bowl of your food processor fitted with the plastic dough blade. Add the wet ingredients to the dry and mix until the dough loosely clumps together.

Transfer the dough (it should be a little sticky) to a lightly floured surface and knead 6 to 8 minutes. (You could do the kneading with your stand mixer or food processor, but I like to work it by hand.) Place the dough in a deep, lightly oiled bowl, cover and place in a warm, draft-free place.

Let the dough rise and double in size, about 60 minutes. Line a large baking sheet with parchment paper. Transfer the dough back to the lightly floured surface. Shape the dough into an oval that is 12 inches long and 9 inches wide. Set on the baking sheet. Brush the top of the dough lightly with olive oil; sprinkle with rosemary, salt and pepper. Let the bread rise 20 minutes at room temperature. Preheat the oven to 375 F. Bake the focaccia 20 minutes, or until puffed and golden.