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7 Fab Olive Oil and Food Pairings

I remember saying to myself at the start of the pandemic, "If I have enough olive oil and parmesan, I can get through anything." Olive oil compliments so many of my favorite dishes, and it's one of my favorite kind of tastings when I travel. Since making meals at home has become a permanent change in my life, olive oil remains a high pantry priority. Melanie Fowler, Virtuoso's Art Director, definitely relates in the article she wrote below about how she brings the world into her kitchen.

Excerpt below from 4/7/2017 Virtuoso article by Melanie Fowler can be found HERE.

My obsession with food and travel led me to this piece: olive oil and food pairings from around the world. These dishes remind me of places I have been and are simple enough to make at home – and they inspire my future travels. I’m not an olive oil expert, but my suggestion is to rely on your senses. Try a spoonful. (Don't be scared, it’s healthy-ish.) Taste and savor the aroma. If you like it, then it’s a good one – bonus points if it has a cool label. I’m a sucker for cool labels.

I use light olive oil for everyday cooking, such as frying eggs and sautéing vegetables, and save the more complex ones for salad dressing or putting the final touch on a dish. I also like using olive oil from the country whose cuisine I’m cooking: It feels authentic and adventurous. Cooking is all about having fun in the kitchen, reliving previous adventures, and dreaming of the next getaway.

These days, olive oil-aholics like me can join numerous olive oil clubs, such as The Best Olive Oils marketplace, which sends members three award-winning oils over the course of a three-month subscription. Here are some combinations and recipes I love:

Fried Eggs + Spanish Oil

I’m partial to Spanish olive oil. I fell in love with Pons after cookbook author Jeff Kohler recommended it in a Virtuoso Life article – it’s my oil for everyday cooking. A fried egg with crispy edges can only be achieved by using oil, not butter: Pour 3 to 4 tablespoons into a hot pan, crack in an egg, then gently shake and baste its white part.

Greek Salad + Greek Oil

Óleaves is my favorite for Greek salad dressing, which I eat and daydream of finally sunbathing in Santorini.

Beet Hummus + Tunisian Oil

I love the bright color of beet hummus, made with this olive oil from Tunisia. It’s not a bland beige like normal hummus – plus it’s delicious!

Tortilla Española + Spanish Oil

I learned how to make this Spanish staple when I visited my daughter in Vigo last year. I use this oil from Spain.

Burrata + Italian Oil

This is my go-to “impress your guests” Italian appetizer: Burrata con Tartufo, homemade pesto, and charred tomatoes on the vine, drizzled with Olio di Dievole 100% Italiano – Nocellara, an exquisite oil from Italy.

Lemon Aioli + California Oil

This oil from Pacific Sun Farms is bright and peppery. I use it to make Meyer Lemon Garlic aioli, which I spread on paninis and eat as a dip with veggies or fries. Use a Meyer lemon instead of the regular lemon while in season (November through March in the U.S.).



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