There are a few tricks that make us home cooks feel like chefs. You can scatter pangrattato over pasta, warm your plates before serving, master the quenelle or add truffle to literally anything β et voilΓ , je suis Alain Ducasse. These flourishes help to level up any dish, and one of the easiest is a drizzle of decent extra-virgin olive oil.
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EVOO adds a final silky layer of flavour to food, and Fat Godβs new squeeze-bottle olive oil makes it a cinch. Named after Dionysus, the Greek god of wine and festivity, the cool blue bottle depicts the deity in characteristic indulgence, downing the single-origin oil neat.
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Made in Crete from koroneiki olives β prized for their punchy, peppery flavour β and cold pressed, not a hint of that taste is lost in Fat Godβs production. Thereβs no blending with other oils, no additives, no extras, just pure EVOO, rich in colour and ready to drizzle. Note: drizzle. Fat God is a finisher, not a fryer, but that doesnβt make it any less versatile. It belongs on bread, pasta, vegetables, salads, grilled meats, or even a scoop of vanilla ice cream with a pinch of sea salt.
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