Light Fruity Olive Oil Pairings

1Debunking a myth about good olive oil

We often think that for an extra virgin olive oil to be truly "genuine" and healthy, it must scratch our throat like sandpaper. We think that if it doesn't leave our mouth very bitter, perhaps it's not an artisanal product.

Olive oil with a "light fruitiness" is clear proof that you can be of the highest quality but also... very polite at the table.

We are not talking about old or watered-down oils, but about cold extraction of olives from very specific varieties, such as the fantastic Tuscan Leccino or the Ligurian Taggiasca. These cultivars have, by genetic nature, a milder flavor that accompanies dishes beautifully without ever stealing the show.

2Aromas of apple and almond

If you smell a freshly poured light fruity oil, you won't smell the sharp scent of cut grass or artichoke, but elegant and welcoming aromas:

• Fresh almond: A sweet and round scent, typical of the most delicate varieties.
• Ripe yellow apple: A fruity sweetness that does not saturate the sense of smell.
• Pine and wild flowers: Light floral notes in the background.

In the mouth, the slight peppery tickle is there (otherwise it wouldn't be fresh!), but it is almost a sweet tickle and never aggressive. It is a balanced and round oil that cleanses the palate, leaving a very pleasant sensation.

3When the dish is delicate, it takes the right touch

Light fruity oil gives its best on dishes with a mild and unobtrusive flavor. Imagine dressing a delicate raw red shrimp with a very bitter oil: a disaster for the palate!

Here are the best pairings to make this oil stand out:

1. 1Raw or steamed fish: White fish carpaccios, seared scallops, or seafood salads.
2. 2Fresh dairy products: It glides beautifully over a nice buffalo mozzarella or a candid treccia, without covering the sweetness of the milk.
3. 3Homemade desserts: Replace butter with 3/4 its weight in olive oil to get incredibly soft, digestible cakes (like apple cake) that stay fragrant for days.