The art of pairing consists of finding the right Extra Virgin Olive Oil for different foods and cooking styles. The different varieties and places of origin bring different flavours and aromas to recipes. However, all Extra Virgin Olive Oils smooth out the texture of food and work with it to fuse and balance the flavours of the different ingredients.
Current culinary thinking is encouraging us to have different Extra Virgin Olive Oils on our dining tables, to suit each style of cooking and dish. We must learn to pair each dish with the most appropriate oil. Here is a guide to how different dishes can be enriched by our Señoríos de Relleu Extra Virgin Olive Oils.
See Pairings Tables
of our oils
| TYPES OF EXTRA VIRGIN OLIVE OILS | Fruity Olive Oil Flavour | Bitter | Spicy |
|---|---|---|---|
| DELICATE Coupage | inf. a 3,5 | inf. a 3 | inf. a 3 |
| MEDIUM – ORGANIC Coupage | 3,5-5,5 | 3-5 | 3-5 |
| INTENSE Coupage | sup. a 5,5 | sup. a 5 | sup. a 5 |
| PAIRINGS | DELICATE | MEDIUM | INTENSE | ORGANIC |
|---|---|---|---|---|
| MEAT | Roast or grilled. Game | Hotpots; frilled or stewed | Hotpots or stewed | Grilled |
| FISH | White fish and oily fish | Oily | White | White fish and oily fish |
| SEAFOOD | Simple dishes | Simple dishes and in fish stews | – | Simple dishes and in fish stews |
| RICE | White Rice and Paellas | Cuban-style Rice and Risottos | Meat; Seafood or Fish Risottos | Risotto |
| PULSES | Varied simple and complex dishes (lentils; Fabada) | Varied simple and complex dishes (lentils; Fabada) | Varied simple and complex dishes (lentils; Fabada) | Varied simple and complex dishes (lentils; Fabada) |
| GREEN VEGETABLES; GARDEN PRODUCE AND SALADS | Varied simple dishes (both raw and boiled) and complex dishes (in batter; grilled) | Varied simple dishes (both raw and boiled) and complex dishes (in batter; grilled) | Varied simple dishes (both raw and boiled) and complex dishes (in batter; grilled) | Varied simple dishes (both raw and boiled) and complex dishes (in batter; grilled) |
| PASTAS AND PIZZAS | – | Several styles of preparation (carbonara; bolognese; with cheese; with vegetables; etc) | Several styles of preparation (carbonara; bolognese; with cheese; with vegetables; etc) | Several styles of preparation (carbonara; bolognese; with cheese; with vegetables; etc) |
| TAPAS AND SAUCES | Nuts and dried fruits; plains sausages and sauces | Nuts and dried fruits; plains sausages and sauces | Sausages in general; both spicy and plain | Nuts and dried fruits; plains sausages and sauces |
| CHEESES AND DESSERTS | Cheeses; both soft and very soft Ice creams; youghurt and cakes | Semi-hard cheeses; blue cheeses; Ice creams; youghurt | Semi-hard cheese | Cheeses; both soft and very soft Ice creams; youghurt and cakes |
| N.B. These pairings are appropriate both for preparing the dishes and for adding to prepared food – both for the kitchen and the table. |