Best Olive Oil for Bruschetta: 3 Profiles and How to Choose
Bruschetta seems simple, but the olive oil makes all the difference. Here are the three flavor profiles to pair and the technique for a perfect result.
Chef del Frantoio ·
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The Culture of Extra Virgin
Viewing articles in the category: Recipes & Pairings
Best Olive Oil for Salad Dressing: Emulsion, Salt, and the Right Profile
Making a good dressing with EVOO is not trivial. From choosing the profile to emulsifying with vinegar or lemon: a short but complete guide.
Chef del Frantoio ·
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Olive Oil for Garlic and Oil Pasta: Which Flavor Profile to Choose
Garlic, oil, and chili—three ingredients, zero margin for error. The quality of the oil in this dish is everything. Here is how to choose it and the correct technique.
Chef del Frantoio ·
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Olive Oil for Legumes and Soups: Which Works Best and How to Use It
A drizzle of olive oil on lentil soup is an ancient and wise tradition. But not all oils are equal when it comes to beans, ribollita, and minestrone.
Chef del Frantoio ·
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Bread and Olive Oil: A Mini Tasting Guide for Guests (and Tasting Box)
Serving bread and olive oil is an act of warm hospitality. Let's turn it into a fun tasting game to help your guests distinguish between flavor profiles.
Frantoio del Pasqua ·
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Baking with EVOO: Yes, You Can—with Lemon, Chocolate, and Aromas
Replacing butter with extra virgin olive oil in baking is possible and delicious. Discover which desserts work best and the perfect proportions.
Chef del Frantoio ·
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Olive Oil for Raw Fish and Carpaccio: Which to Choose and Why
Raw fish is delicate—the oil must enhance it without overpowering it. Here is the right profile and technique for perfect carpaccios, tartares, and raw seafood.
Chef del Frantoio ·
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Olive Oil for Grilled Meat: Intense Fruity and the Reason Behind the Contrast
Grilled steak with a drizzle of intense fruity EVOO is a powerful sensory experience. The contrast between animal fat and vegetable bitterness is masterful.
Chef del Frantoio ·
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Olive Oil for Pizza: Raw or After Baking? Which Profile and When to Add It
Drizzling olive oil on pizza is almost automatic—but how many ask which oil to use, when to add it, and why? A quick guide for home pizza makers.
Chef del Frantoio ·
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