Extra Virgin Olive Oil is the protagonist of the table. It is not just a seasoning but a basic ingredient for food.

Various types of EVO oils are closely related to the intensity of perfumes and also to the different types of fruity and territorial area.

These are some of the different flavors that are present in Extra Virgin Olive Oils:

Light fruity oil

Sweet, soft and delicate aroma, with light sensations of spicy and bitter.

Medium fruity oil

It is a savoury oil with a pronounced and an incisive taste.

Intense fruity oil

Penetrating and with distinct bitter and spicy notes.

Here is a geographical distinction:

North-Italy Extra Virgin Olive Oil, is a fruity light oil, delicate and sweet. Perfect to prepare sauces like mayonnaise, salads and fish dishes.

Central Italy Extra Virgin Olive Oil, is a medium fruity oil, ideal to prepare grilled and raw meat and good on soups and sauces.

South Italy Extra Virgin Olive Oil has an intense and fruity aroma with bitter and spicy notes. It’s perfect for seasoning legume soups, cooked vegetables and meat roasts.

Let’s see how these tips can be associated with the dishes.

Let’s go with recipes!

SEAFOOD SALAD

Seafood salad is an evergreen dish in the world. A tasty and fresh dish to prepare in a short time. You need octopus, squid and shrimp and cook them together with fresh lemon and toasted bread. Great to taste both in summer and winter. Use a light fruity EVO oil for this recipe!

SPELT AND LEGUME SOUP

What is the classic legume soup for the fall and the winter time? Borlotti soup of course! In this recipe also add chickpeas and spelt to the traditional mirepoix of garlic, shallot, carrot and celery. You cannot miss some herbs that make soups fragrant. To enhance flavours, use a medium EVO Oil.

FLANK STEAK AND SALAD WITH OLIVE, TOMATOES AND FETA CHEESE

The well-known French revolutionary Maximilien François-Isidore Robespierre was a great expert of this dish. The flank steak is generally cutted into 4 cm pieces. You can enjoy better its taste by grilling it up. It has to roast for about 3 minutes each side to taste it rare, but just increase the time to eat it well cooked. Season with intense fruity EVO oil and serve with a fresh Greek feta salad, tomatoes and olives.