By freezing and then partially thawing extra virgin olive oil, three-star chef Gérard Passédat of Le Petit Nice in Marseille transforms EVOO into a soft but very much solid topping that can be used like table butter. You can spread it over toast, cut it into cubes to scatter over  hot potatoes or place thin slices over a cooked piece of fish or slab of beef. It also opens up the possibility of “compound” cold
olive oils, meaning herb-flavoured olive oil chilled in a like manner. But since semi-freezing a good quality oil lets you discover its character as it melts on your tongue, it may be counterproductive to hide its nuanced flavour with herbs or spices. Gérard allowed me to adapt his recipe for my cookbook, Made in Marseille.

2-4 tablespoons extra virgin olive oil

1. The day before: Pour the oil into a small ramekin or relish dish and freeze for at least 24 hours.
2. At least 1 hour before serving, transfer it to the refrigerator to soften a bit. Remove immediately before serving.