Recipes

Pairings and uses of extra virgin olive oil in cooking

Try to imagine a fresh seasonal salad with all the colors of the garden, or a beautiful summer frisella topped with tomatoes, oregano, and mozzarella, or even a plate of spaghetti with garlic, oil, and chili pepper, to name just three of the most popular and beloved dishes in Italy. But what if the pantry ran out of oil ? What would these three recipes taste like? This thought alone is enough to remind us how important pairings and uses of extra virgin olive oil are in Mediterranean cuisine. Extra virgin olive oil , in fact, is not limited to being "the" condiment par excellence and one of the best cooking fats of all, whether for sautéing, sautéing, or frying. Extra virgin olive oil should be considered a truly indispensable ingredient, and to fully appreciate its characteristics, as well as to enhance and enhance the other ingredients it pairs with, it should be chosen, each time, based on its intensity , aromas , and flavors specific to each bottle. Olive oil pairings in the kitchen: how to find your way The general rule is to match the oil based on the ingredients of the dish : therefore, delicate oils for dishes with light flavours and more intense oils for more flavourful and structured ones. However, let's remember that every extra virgin olive oil varies based on many factors, just as every product of the earth is affected by the vintage and is never the same. And let's not forget that pairing is also, above all, a matter of taste and preference . For example, those who love bold flavors and appreciate bitterness and spiciness can choose an intensely fruity oil to flavor a delicately flavored legume soup, such as cannellini beans, or even be surprised by unusual pairings, such as a lightly spicy Coratina oil on a soft and delicious vanilla panna cotta. Those who prefer milder flavors will want to tone down the bitterness of certain vegetables or grilled foods with a more delicate extra virgin olive oil. Let's take a look at some suggestions for pairings and uses of extra virgin olive oil in the kitchen. Light fruity oil , slight bitter and spicy sensations Pairings: lightly structured dishes with a sweet tendency such as green salads, boiled or raw fish, mayonnaise and delicate sauces, pastries. Medium fruity oil, soft on the palate and with a good balance between bitterness and spiciness Pairings: lightly structured dishes with balanced flavors such as legume soups, grilled vegetables, cooked shellfish, blue fish, and fresh cheeses. Light spicy oil , pronounced aromas, distinct bitterness and spiciness Pairings: robust, bitter-flavored dishes such as arugula and wild herb salad, chicory, grilled meats, and savory sauces. And what are your favorite combinations?