Pairings and Uses of Extra Virgin Olive Oil in the Kitchen

Try picturing a fresh, seasonal salad in all the colors of the garden, or a lovely summer frisella dressed with tomatoes, oregano and mozzarella, or perhaps a plate of spaghetti with garlic, oil and chili — to name just three of Italy's most widespread and beloved dishes. But what if the oil in the pantry ran out? What would these three recipes taste like? That thought alone is enough to remind us how important the pairings and uses of extra virgin olive oil are in Mediterranean cooking. Extra virgin oil, in fact, isn't just the condiment par excellence and one of the best cooking fats around — whether for sautéing, pan-frying or deep-frying. Extra virgin olive oil should be considered a genuinely indispensable ingredient, and to best appreciate its qualities, as well as to bring out and enhance the other ingredients it accompanies, it should be chosen each time based on its intensity, aromas and the flavors unique to each bottle.

Oil pairings in the kitchen: how to find your way

The general rule is to pair the oil with the ingredients of the dish: so, delicate oils for lightly flavored dishes and more intense oils for richer, more structured ones. However, remember that each extra virgin oil varies based on many factors, just as every product of the land is affected by the harvest year and is never quite the same. And let's not forget that pairing is, above all, also a matter of taste and preference. For example: those who love bold flavors and really enjoy bitterness and pungency might choose an intensely fruity oil to season a delicately flavored legume soup, like cannellini beans, or even be delighted by unusual pairings like a light peppery Coratina oil on a soft, indulgent vanilla panna cotta. Those who prefer softer flavors, on the other hand, will want to smooth out the slightly bitter taste of certain vegetables, or of grilling, with a more delicate extra virgin oil.So here are our suggestions for pairings and uses of extra virgin oil in the kitchen.

Light fruity oil, mild hints of bitterness and pungency

Pairings: lightly structured, mildly sweet dishes like green salads, boiled or raw fish, mayonnaise and delicate sauces, pastry.

Medium fruity oil, smooth on the palate with a good balance of bitterness and pungency

Pairings: lightly structured dishes with balanced flavors, like legume soups, grilled vegetables, cooked shellfish, oily fish and fresh cheeses.

Light peppery oil, pronounced aromas, distinct bitterness and pungency

Pairings: robustly structured, slightly bitter dishes like arugula and wild herb salads, chicory, grilled meats and flavorful sauces. What pairings do you prefer?