mezzomediOlive oil
Fruity, herbaceous olive oil, round body with a peppery bitterness.
Olive oil is a fundamental ingredient in Mediterranean cuisine, with fruity or herbaceous notes depending on the terroir and harvest. It has a fluid, unctuous texture that carries the flavors of vegetables, fish, and aromatic herbs. A central element of the Mediterranean diet, it is used raw or cooked, for seasoning, cooking, and finishing dishes.
Best pairings
Garlic Classic91%Olive oil and garlic, the foundational pairing of the South.
Tomato Classic89%Olive oil and tomato, the Mediterranean staple.
Sun-dried tomato Classic88%Olive oil is the natural binder that magnifies the complexity and richness of sun-dried tomato.
Red bell pepper Classic88%Grilled red bell pepper brushed with olive oil: a sweet and smoky flavor reminiscent of Levantine and Spanish mezze.
Piquillo pepper Classic88%Olive oil is essential for piquillo peppers: it enhances and preserves their natural grilled flavor.
Chili pepper Classic88%Chili-infused olive oil is a culinary signature of Greece, Italy, and Spain: chili thrives in this rich fat.
Onion Classic88%Sacred trilogy: onion confit in olive oil is the base for soffritto, soffriggio, and caramelization.
Leek Classic88%An essential base of Mediterranean cuisine: leek braised in olive oil is a great classic of Provençal cooking.
Spinach Classic88%Olive oil reveals the sweetness of spinach and creates a typically Mediterranean creamy, rich base.
Swiss chard Classic88%Fundamental in the Mediterranean, olive oil enriches the light texture of Swiss chard and enhances its flavor.
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FAQ
What goes with olive oil?
Olive oil pairs especially well with garlic, tomato, sun-dried tomato, red bell pepper and piquillo pepper. Olive oil and garlic, the foundational pairing of the South.
What can I substitute for olive oil?
If you don't have it, try: butter.