Extra virgin olive oil is often perceived simply as a condiment or a “cooking medium,” much like any other vegetable fat, without recognizing its sensory, nutritional, and health properties that make it a highly recommended food in a healthy, balanced diet.

Its identity is manifold, as there are many extra virgin olive oils from the numerous olive groves scattered throughout the Italian peninsula, from the lakes in the pre-Alps to the south, including the islands.

Each of the hundreds of olive varieties imparts distinctive aromatic profiles to the oils: for example, Itrana, Nocellara, and Ascolana with tomato-like notes; Frantoio, Caninese, and Casaliva with hints of almond and artichoke; Maurino, Moraiolo, and Intosso with herbal nuances. You would never cease to be amazed at every tasting!

Extra virgin olive oil proves to be a real standout ingredient in both the preparation and finishing of recipes. For this reason, it should be chosen according to certain general pairing criteria, while also leaving ample room for experimentation and personal taste.

Generally, it is advisable to match flavors and the intensity of fruitiness.
We pick a light fruity oil, such as that from Taggiasca or Leccino olives, featuring subtle bitter and spicy notes, to pair with green salads, boiled or raw fish, delicate sauces, and sweet preparations. A medium fruity oil, such as DOP Tuscia or DOP Canino, with a good balance of bitterness and spiciness, is ideal for grilled vegetables, cooked crustaceans, oily fish, and fresh cheeses. An intense fruity oil, such as Caninese or Leccio del Corno in purity, with pronounced bitterness and spiciness, enhances the flavor of vegetables, grilled meats, legume soups, and aged cheeses.

Pairing by contrast also works well. For example, you could use an oil with bitter herbal notes, like Coratina, over a legume soup or even on dessert—maybe on a soft, delicious panna cotta.

Scientific studies carried out by Raffaele Sacchi—professor at the Department of Food Science at the University of Naples Federico II—show that the bitter sensation, as well as the spicy one, is perceived less intensely when the oil binds with the proteins in meat and dairy products.

Recently, in “gourmet” pizzerias, extra virgin olive oil is gaining recognition. It is carefully selected to blend the ingredients before baking and used as a final touch on the still-hot pizza to amplify its aromatic components.

Particular attention should also be paid to the quantity used, since a drizzle of oil that is too generous might create an imbalance in flavors.

In any event, the gravest—and unforgivable—error is to use a poor-quality oil, which will inevitably ruin any dish, even one made with the most carefully chosen ingredients.