Fats · Food pairing guide
What goes with Extra-Virgin Olive Oil?
Extra Virgin Olive Oil (EVOO) is obtained exclusively by mechanical extraction of healthy olives without chemical refining. Approximately 98–99% consists of triacylglycerols, predominantly oleic acid (C18:1). The remaining fraction contains polyphenols, tocopherols, squalene, phytosterols, chlorophylls, carotenoids and volatile compounds produced through the lipoxygenase (LOX) pathway, which define aroma, bitterness, pungency and oxidative stability.
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Pairing principles
What pairs well with Extra-Virgin Olive Oil?
Extra Virgin Olive Oil contributes fat, aromatic complexity, bitterness and pungency while acting as an efficient carrier of lipid-soluble aroma compounds. Robust oils complement bitter vegetables, legumes and grilled meats, whereas delicate fruity oils enhance seafood, dairy products and fresh vegetables without masking their natural flavour.
Food pairing ideas for Extra-Virgin Olive Oil
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