Two oils can change the way we experience the same dish. In its tasting guidance, the International Olive Council suggests comparing different oils with small samples of food: a practical way to explore their uses in the kitchen. [1]
Start with a comparison
Our suggestion is simple: divide a dish into two portions, add a different oil to each and taste. There is no single answer for everyone: the aim is to find the result you enjoy most.
Three ideas from the Poldo selection
- Delicate dishes: try Leccino on a caprese salad or boiled fish. Its delicate profile is one of the starting points suggested on our product page. [2]
- Soups and roasts: our Coratina complements pulses, roast meats and bruschetta with its herbaceous, peppery character. [3]
- Burrata and tuna tartare: our Selezione Nonno Piero offers a more intense pairing, with notes of tomato and apple. [4]
Make room for your own taste
These are pairing suggestions to adapt to your ingredients and cooking. Repeat the exercise with a vegetable, a pulse or a slice of bread: you will build a little map of your preferences to use every day in the kitchen.