In the scientific community, everyone agrees with the benefits of raw olive oil, as a finishing element for dishes, salads, cooked vegetables or as a tasting element mixed with aromatic herbs, fruit, nuts and dried vegetables, creating combinations that become authentic experiences. Its use in raw can also be part of recipes of shakes, juices and smoothies.
However, when one asks about the use of olive oil for cooking or frying, there are multiple answers.
After learning about the various types of olive oil and the various attributes that can be recognized during a tasting, we suggest some combinations of how to adapt each type of olive oil to one certain type of dish.
Aromatic and spicy dishes: fruitier oils from ripe olives.
Bitter dishes: Balance with young and spicy olive oils, coming from a greener crop.
Oily or sweet dishes: Sweet and soft oils.
Acid dishes: Sweeter oils to balance the acidity in the palate.
Softer flavor dishes – Boiled fish, Pasta and Sauces: olive oil fruity green (bitter and spicy).
Dishes intermediate flavor – White Meats, Risottos And Vegetables: olive oil differentiated with medium almond fruity.
More intense dishes – Pizzas, Grilled Meats, Smoked Foods and Seafood: a mild in taste olive oil less bitter and pungent.
Cheeses and Salads: olive oil soft and fruity green.