Food Pairings - Senorios de Relleu | High Quality Extra Virgin Olive Oils
 

Pairings

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 Match Chart

Of our oils

TYPES OF EXTRA VIRGIN OLIVE OILSFruity Olive Oil FlavourBitterSpicy
DELICATE Coupageinf. a 3,5inf. a 3inf. a 3
MEDIUM - ORGANIC Coupage3,5-5,53-53-5
INTENSE Coupagesup. a 5,5sup. a 5sup. a 5
PAIRINGSDELICATEMEDIUMINTENSEORGANIC
MEATRoast or grilled. GameHotpots; frilled or stewedHotpots or stewedGrilled
FISHWhite fish and oily fishOilyWhiteWhite fish and oily fish
SEAFOODSimple dishesSimple dishes and in fish stews-Simple dishes and in fish stews
RICEWhite Rice and Paellas Cuban-style Rice and RisottosMeat; Seafood or Fish RisottosRisotto
PULSESVaried 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 SALADSVaried 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 SAUCESNuts and dried fruits; plains sausages and saucesNuts and dried fruits; plains sausages and saucesSausages in general; both spicy and plainNuts and dried fruits; plains sausages and sauces
CHEESES AND DESSERTSCheeses; both soft and very soft Ice creams; youghurt and cakesSemi-hard cheeses; blue cheeses; Ice creams; youghurtSemi-hard cheeseCheeses; 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.