mezzomediExtra virgin olive oil
Intense extra virgin olive oil, fiery and green, with a peppery finish.
Fruity and elegant oil with a complex flavor, nuanced with herbs and greenery. Its fluid texture and very low acidity make it the reference oil for Mediterranean cuisine. It is enjoyed raw, releasing its subtle aromas on delicate dishes.
Best pairings
Tomato Classic94%Olive oil coats the acidity and reveals the aromas of ripe tomato.
Garlic Classic94%Garlic and olive oil, the foundational pairing of Mediterranean cuisine.
Onion Classic90%Onion melts into olive oil, a base of Mediterranean cuisine.
Lemon Classic90%Lemon and olive oil, the fundamental Southern vinaigrette.
Bread Classic90%Bread and olive oil, the elemental Southern dip.
Eggplant Classic88%Eggplant absorbs olive oil, gaining tenderness and flavor.
Red bell pepper Classic88%Olive oil coats roasted bell peppers and carries their sweetness.
Potato Classic88%Potatoes roasted in olive oil, crispy and tender.
Focaccia Classic88%Olive oil on focaccia, golden softness.
Basil Classic87%Basil and olive oil, linked in pesto and salads.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with extra virgin olive oil?
Extra virgin olive oil pairs especially well with tomato, garlic, onion, lemon and bread. Olive oil coats the acidity and reveals the aromas of ripe tomato.
What can I substitute for extra virgin olive oil?
If you don't have it, try: olive oil, butter.