Pairings

The art of pairing consists of the optimal use of Extra Virgin Olive Oil in different foods and ways of cooking. The different varieties or areas of origin will bring different flavors, aromas and nuances to the recipes. However, all Extra Virgin Olive Oils share the fact of softening the texture of the food and collaborating in the fusion and balance of flavors of the different ingredients.

Current trends in cuisine are leading to the use of specific and differentiated Extra Virgin Olive Oils for each style of cuisine and dish. We have to learn how to pair each dish with the most suitable oil. Here we are going to give a slight orientation of how different dishes can be enriched with our Extra Virgin Olive Oil Señorios de Relleu.

Table of Pairings

Of our oils

TYPES OF EXTRA VIRGIN OILSFruity deing OliveBitterSpicy
DELICATE Coupageinf. to 3.5inf. to 3 inf. to 3
MEDIUM – ORGANIC Coupage3,5-5,5 3-53-5
INTENSE Coupagesup. to 5.5sup. to 5 sup. to 5

PAIRINGSDELICATE MEDIUM INTENSEORGANIC
MEATSRoasted and grilled Game Meat Braised, Grilled and Stewed Stew and stew Grilled meat
FISHWhite and fatty Fatty WhitesWhite and fatty
SEAFOODSimple preparationsSimple and casserole preparations Simple and casserole preparations
RICEWhite, a banda A banda, Cuban style and RisottoRisotto, with meats, seafood, fishRisotto
LEGUMESSimple varied dishes (beans, kidney beans)Varied simple and complex dishes (lentils, fabada) Varied simple and complex dishes (lentils, fabada)Varied simple and complex dishes (lentils, fabada)
VEGETABLES, VEGETABLES AND SALADS Varied simple dishes (raw and boiled) and complex ones (battered/grilled) Varied simple dishes (raw and boiled) and complex ones (battered/grilled) Varied simple dishes (raw and boiled) and complex ones (battered/grilled) Varied simple dishes (raw and boiled) and complex ones (battered/grilled)
PASTAS AND PIZZAS Various preparations (carbonara, bolognese, with cheese, vegetables…) Various preparations (carbonara, bolognese, with cheese, vegetables…) Various preparations (carbonara, bolognese, with cheese, vegetables…)
TAPAS AND SAUCESNuts, soft sausages and sauces Nuts, soft sausages and sauces Sausages in general and also soft Nuts, soft sausages and sauces
CHEESES AND DESSERTS Very soft and soft cheeses. Ice cream, yogurt, and cakes. Semi-hard and blue cheeses. Ice cream, yogurt Semi-hard cheeses Soft cheeses. Ice cream, yogurt
Note: Our pairings are valid both for the preparation of the different dishes, as well as for their addition once the dish is prepared, cooked, and served.

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