European olive oil the perfect “match” for the Mediterranean diet. An incomparable and inseparable combination.
But remember, not all olive oils are the same: in Italy alone there are more than 500 different cultivars and their differences affect the taste and acidity of the oils produced.
So, how can you be sure to choose the right type of oil to enhance the flavors of the dish without covering the taste of other ingredients?
The golden rule for dressing any dish is to always use extra virgin olive oil.
To know more about which type of EVO oil is preferable, here are some tips:
First of all, you need to know that there are three typical tastes of oil: fruity, bitter and spicy.
The fruity taste has a characteristic smell: it releases aromas, which, depending on the intensity, can be light, medium or intense.
Bitterness and spiciness, are the two signs of high-quality oil and should be immediately perceived upon tasting.
These two characteristic tastes signal a high amount of polyphenols: antioxidant substances that are beneficial for the body.
How to choose the right oil? A rule of thumb is that of similarity, which consists in combining similar tastes and intensity of flavors. Here are the details below:
A fruity oil, due to its scent and its gradations, is very versatile in matching. If light, it will be more suitable to accompany delicate dishes, such as steamed vegetables. A stronger scent, on the other hand, is better suited for tastier and spicier dishes.
A bitter oil is to be preferred for smoked and grilled dishes. A bitter oil is a perfect match when poured raw on pasta with pesto, grilled octopus or sautéed chicory.
A spicy oil is great for legume soups, pasta and chickpeas, sliced beef, homemade croutons and tomato sauce. If the oil is of good quality, no chili pepper will be needed to make it spicy.
When the oil has hints reminiscent of almonds and white fruits, it is defined as sweet and goes well with delicate dishes, such as fish and shellfish, risottos and white meats.
Finally, a "vegetable" oil has a scent of tomato leaf, artichoke and fresh grass. Perfect on bruschetta with vegetables, Caprese salad and barley soup.
Source: Cook, Corriere Della Sera (by Susanna Danieli, 2020)
17 May 2021
