Robust Olive Oil and the others:
the right one for each dish.
We have often heard about food and wine pairings and we know that a well-chosen wine can enhance the flavor of our dish or, on the contrary, it can break it.
What if I'd say that exactly the same thing can happen with Olive Oil? As a matter of fact, there isn't just one type of EVOO: in Italy we have almost a few hundreds type! Each variety has a different intensity of bitterness and spiciness and, therefore, different pairings.
In general, Olive Oil should act in harmony with your food and should not be in any contrast with it: the lighter your dish, the lighter the EVOO you should choose. There are several factors to consider if you want to determine wheter an olive oil is more or less robust: the most important are the varietal of olive and the harvest date, but weather conditions and climate can also have an influence.
Mild Extra Virgin Olive Oil:
when to choose it.
A Mild Extra Virgin Olive Oil is usually made with olives harvested in the later stages of ripeness. At the same time, Arbosana, Picual, Mission are the three varietal preferred for delicate oils.
Compared with a robus olive oil, a delicate oil is light and fruity , with a buttery or floral taste, and a really slight peppery finish.
It is the perfect pairing to delicate Flavors - such as white meat, steamed or boiled fish and vegetables - that would be overwhelmed by "stronger" variety of oil. A mellow late harvest extra virgin oil could also be used in baking a cake or to make mayonnaise and is perfect for Pesto Sauce, as well!
Medium EVOO: the best solution for
medium-flavored dishes.
A medium EVOO is made with a combination of olives harvested in both the early and mid-stages of harvest. Olive oils made from Arbequina, Koroneiki, and Ascolano olives can be medium-intensity, depending on the harvest.
A medium oil will most likely have a fruity taste, and a spicy or peppery finish.
We can say that dishes such as Pasta, Salads and Vegetables or Fresh Cheese are medium-flavored and, therefore, they need a medium - flavor oil (see, it's easy!). A medium Olive Oil could also be used for a tasty Bruschetta: crusty bread, fresh EVOO, sea salt. Done.
What is Robust Olive Oil and how to pair it
Tuscan varietals like Frantoio and Leccino tend to be more robust. A robust olive is meant for hearty dishes that already have an impactful flavor to them: Beef, Lamb, Marinades, Stew, Pasta sauce, Bold cheeses, Bitter salad greens.
A robust olive oil offers bold flavor, a balanced bitterness, and a very prominent peppery finish. You’ll also enjoy a fruity scent to the nose with this oil.
The Intenso Extra Virgin Olive Oil by Pruneti is a perfect example of Robust Olive Oil: its taste and perfume stand out without being covered by the flavor of full-bodied dishes.
Pruneti: Olive Oil made with Tradition and Innovation.
Pruneti Family is producing Extra Virgin Olive Oil for over 160 years in Greve in Chianti , in the heart of Tuscany.
Their exceptional products combine the teachings of their grandparents with the latest generation machines which preserves the freshness and quality of the extra virgin olive oil.
Olives are grown following the techniques of the Organic Farming to guarantee a healthy product while, at the same time, preserving the environment.
The result is a top quality product, whose quality has been recognized with several award .
