Extra virgin olive oils offer a wide range of pairing possibilities, due to their vast diversity of aromas and flavours.
We could group EVOOs into 3 main categories based on their sensorial characteristics: mild, medium and intense oils.
Mild EVOOs: perfect for delicate flavours
These oils are fundamentally sweet in the mouth, with a very slight sensation of bitterness and spice. These delicate qualities work very well with soft-tasting foods such as white fish, fresh cheeses or mildly-flavoured vegetables like courgette, peas or beetroot. They are ideal for making mayonnaise and also for home baking. The varieties Arbequina and Empeltre are good examples of mild oils.
Medium EVOOs: the most versatile
Medium oils vary greatly in terms of sensorial qualities, however usually their aroma is reminiscent of green and/or ripe fruit. They are often sweet at first and have slightly higher levels of bitterness and spice than mild oils. These EVOOs pair well with foods that have a defined flavour which is not too strong, such as mushrooms, artichokes, tomato sauces and meats such as beef or chicken.
Intense EVOOs: they are most likely the healthiest
Intense oils can be found at the opposite end of the scale to mild ones, since they are robust and have plenty of character. Their aroma and flavour are generally quite intense, with nuances reminiscent of green fruits, grass, olive leaf, tomato, and other vegetables. They have higher levels of bitterness and spice than the other two categories, although sometimes you can note a very slight sweetness. They match very well with intense flavoured foods, such as cured cheeses, grilled red meats, or meals that include garlic, peppers, or onion. Their amazing characteristics are derived from their high content of polyphenols and other natural antioxidants that make them especially healthy.
These categories are easily identifiable through tasting
To do so, you must pour the chosen EVOO into a glass of wine or similar shaped glass. To truly value the aroma, you must warm it with your hands, and then take in two or three deep breaths. Then, take a small sip and try to identify the sweetness in the tip of your tongue and the bitterness in the back of your tongue, and perhaps a final tickly sensation in your throat at the end. With some practice, you can identify each type of oil.
