Not so big that you need one for cooking and the other for drizzling: both are excellent for cooking and raw. What they share: both are single-variety extra virgin olive oils from the same olive, Gentile Nera di Colletorto, cold-extracted within 12 hours of harvest. What sets them apart is the harvest time. Nobile is an early-harvest oil, from olives just starting to change colour, with an intense green fruitiness, bitterness and pepperiness. Gentile is a late-harvest oil from ripe olives, softer and more delicate..

No. Extra virgin olive oil is the juice of fresh olives, extracted by mechanical means only, at low temperature and without chemicals, and it must meet the strictest quality standards, including acidity below 0.8%. Oils sold as “olive oil”, “pure” or “light” are mostly refined: lower-quality oils are treated with solvents, heat and steam to remove their defects, then blended with a little virgin oil for flavour and colour. Refining also strips out most of the polyphenols.

Unopened and stored in a cool, dark place, our oil stays fresh for 18 months; the best-before date is on the label. Once opened, use it within 2–3 months in Singapore’s warm climate.

Yes: in Mediterranean countries it’s used every day. The US Food and Drug Administration (FDA) allows a qualified claim that about 1½ tablespoons (20 g) a day of oils high in oleic acid, such as olive oil, used in place of saturated fats, may reduce the risk of coronary heart disease. Like any fat, it’s high in calories, so use it instead of other fats, not on top of them.

As well as raw, extra virgin olive oil gives excellent results in the pan, for sautéing and browning, and for frying too: its smoke point is about 220 °C (428 °F). In cakes and bakes it’s a great alternative to butter and adds a flavour all its own

Light and heat are extra virgin olive oil’s enemies. Three simple rules. Rule 1: keep it in a cool, dark place, away from the stove and other heat sources, but not in the fridge: it solidifies and turns cloudy, and repeated temperature changes affect its flavour. Rule 2: choose dark glass bottles or tins, which protect it from light. Rule 3: once opened, use it within 2–3 months in Singapore’s warm climate.