Tenuta del Barone di Montemurlo — Toscano PGI extra virgin olive oil from Tuscany
Pairing extra virgin olive oil with food: which oil with which dish
A bold, peppery oil overwhelms a delicate dish. A mild oil disappears next to steak or a hearty bean soup. The rule is simple: match the intensity of the oil to the intensity of the dish.
The rule: match intensity to intensity
Some dishes carry a lot of flavour on their own. A grilled steak, a bean stew, a hearty vegetable soup can take a bitter, peppery, full-bodied oil without being overwhelmed.
Other dishes are delicate. Steamed fish, fresh mozzarella, boiled potatoes lose their own flavour under a very peppery oil. These need a rounder, milder oil that supports rather than dominates.
When the oil is the main character
On bruschetta, on a simple green salad, on a bean soup, the oil is not just a condiment: it is one of the main ingredients, alongside the bread or the vegetables. Here a green, bitter, peppery oil makes sense, because it is meant to be noticed.
The same applies to grilled meat: a generous drizzle of a bold oil, added raw after cooking, stands up well against the meat and does not get lost.
When the oil should support, not cover
White fish, steamed vegetables, a simple fresh tomato pasta, a delicate risotto: a very peppery oil can disturb these dishes rather than help them. A balanced, rounder oil adds body without taking over.
The same goes for baking, when olive oil replaces butter. A strongly bitter or peppery oil does not sit well with sugar and sweet batters.
Raw or cooked changes the pairing
Oil added raw, at the end of cooking, keeps its full aromatic profile. That is when choosing the right intensity for the dish matters most.
Oil used for cooking or sautéing loses some of its bitter and peppery notes through heat. The pairing matters less here, because the oil changes along with the cooking itself.
Frequently asked questions
what olive oil goes best with grilled meat
A bold, peppery oil, added raw after cooking. It holds its own against the strong flavour of grilled meat and does not disappear.
what olive oil goes best with fish
For delicate white fish, a rounder, more balanced oil works best. A very peppery oil can overpower the subtle flavour of the fish.
do I need more than one olive oil at home
No, one oil is enough for most kitchens. But people who cook often tend to keep a bold oil for raw dishes and a milder one for everyday cooking.
what olive oil to use in baking
A mild, rounder oil, with little bitterness or pepperiness. Strong, grassy notes do not pair well with sugar and sweet batters.
Our oil, from tree to bottle
Two 100% Italian extra virgin olive oils from Tuscany, from a single hand-picked harvest, milled the same day three minutes from the grove. Luce is green, bitter and peppery; Raccolto is round, for every day. We ship across Italy, Europe and worldwide.
Luce — Toscano PGI extra virgin olive oil from Tuscany