If you want to know how to pair extra virgin olive oil with your dishes, read the simple rules of our guide
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Gentle and balanced oils
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Bitter oils
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Spicy oils
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With stuffed pasta
Try seasoning a first course of artichoke ravioli with a good extra virgin olive oil, bitter and spicy or with intense vegetal scents.

Cuttlefish and octopus stew
Harmonize this dish with a monovarietal oil from Nocellara del Belice olives. The flavor is slightly spicy, bitter but with a hint of sweetness.

Sushi and extra virgin olive oil
Try a quality extra virgin olive oil to garnish a sushi dish, instead of the classic soy sauce.

With cheese
A light fruity oil can be paired with a medium-aged cheese, so as not to cover the flavor of the product. Fresher cheeses, on the other hand, can be paired with medium-intensity oils, capable of providing a balanced flavor.

With fruit
In Spain, it is common to combine fruit and oil every now and then. And in Italy? Try combining a good extra virgin olive oil with a white melon, to enrich it with vegetal notes and creaminess. A few mint leaves to garnish and you're done.