roasted cherry tomato caprese with extra virgin olive oil

Are you in need of fresh ideas for your at-home meals which will boost your health as we emerge slowly out of lockdown?  Then look no further than the best extra virgin olive oil for health and taste in your lockdown lunch.

We are delighted to announce the arrival of our new 2021 Morocco Gold harvest – which is richer in disease-fighting Polyphenols than ever before.  And now is the perfect time to pre-order your new Morocco Gold Extra Virgin Olive Oil , which is at its freshest just after harvest.  We have worked harder than ever to ensure the perfect balance of Polyphenols to deliver a fresh, fruity flavour while maximising the powerful health benefits.

This is great news for our health and our taste buds, so we wanted to share some fresh ideas on how to how to use extra virgin olive oil in your home office menu!

Is It OK To Cook With Extra Virgin Olive Oil?

Although we are more used to using extra virgin olive oil as a dressing or a dip, it can also be used as a cooking ingredient. The smoke point of an oil is the temperature at which it starts to degrade and produce visible smoke. When cooking with extra virgin olive oil, it’s smoke point is somewhere around 374–405°F (190–207°C). This makes it a good choice for most cooking methods.

As explained in full in this article from Healthline, extra virgin olive oil holds up well during heating due to its high antioxidant and low polyunsaturated fat content. 

Try making our roasted cherry tomato caprese as a healthy lunchtime meal.

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  • 2 pints cherry tomatoes
  • 4 sprigs thyme
  • 4 garlic cloves, smashed
  • 1/4 cup Morocco Gold extra-virgin olive oil
  • Kosher salt
  • 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
  • Flaky sea salt
  • Country-style bread, brushed with oil, toasted in oven (for serving)


  1. Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40-45 minutes; let cool.
  2. Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
  3. Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using. This is the roasted cherry tomato caprese part.

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