Oil-food matching: how to choose

Oil-food matching: how to enhance the flavors

To enhance the flavors we bring to the table it is important to combine them in the right way. But how to give life to a perfect combination of oil and food?

Usually oil is combined with food in a totally random way, there is no rule.

There are techniques for using oil in the kitchen and they all start from the oil tasting. Based on the tasting, the oil is classified into different types: light fruity, medium fruity, intense fruity.

Then you will have to carry out an analysis of all the organoleptic characteristics of the food and therefore choose the best oil for cooking (or alternatively, the best raw extra virgin olive oil).

Cooking oil: oil-food matching to prepare tasty recipes

The combination will be considered successful when oil and food are in perfect harmony, exalting each other.

For example, a slightly fruity oil, as Faresse one, will be excellent for fresh salads, boiled fish, pastries, boiled vegetables, vegetable minestrone. It will be an olive oil that does not cover the flavours.

A medium fruity oil, as Zurlo blend of Coratina and Ogliarola Barese, with herbaceous hints, will accentuate the taste of meat and fish carpaccio, bruschetta, steamed shellfish, artichokes, asparagus and cooked vegetables with a sweet tendency.

On the contrary, an oil with an intense aroma and a strong and decisive taste (bitter and spicy), as the Coppadoro, Cultivar Coratina, distorts the complex of flavors of a dish, it is therefore good to use it raw, for example in combination with composed and rich salads, meat, legumes and dishes with a strong personality.

You might also be interested in The EVO oil dictionary: the quality of the oil