New oil: 10 recipes to enjoy it at its best!

olio-nuovo

Extra virgin olive oil can be diversified into two subgroups, which are: new oil and old oil.

As the name suggests, new oil has the particularity of recent production.

We can say that an oil is new only if it is less than a year old.

Freshly pressed, extra virgin olive oil still holds a very strong and bitter taste.

From the third month after its production, however, new oil exudes its characteristic flavor and unique aroma, which is why connoisseurs prefer this oil.

But what are the recommended pairings for new oil? With what dishes can we enjoy it?

10 RECIPES WITH NEW OIL

COMBINATIONS WITH RAW OIL: THE IMPORTANCE OF FRUITINESS

Raw or cooked, extra virgin olive oil can either praise or harm the taste of the dish to which it is added.

Extra virgin olive oils are divided into light, medium and intense fruity oils.

  • Light-fruited oil is prone to sweetness, soft and muted in aroma, with very slight hints of spiciness.
  • Medium fruity oil, is a tasty, aromatic and well-balanced oil with stronger and more incisive tones than light fruity.
  • And the intensely fruity oil has a penetrating flavor endowed with pronounced bitter and spicy notes: intense fruitiness tingles the throat, as an antioxidant-rich extra virgin olive oil obviously does.

Mild-flavored foods go well with delicate, lightly fruity oils, and a strong-flavored condiment could easily overpower their taste. Conversely, strong-flavored dishes, such as pizza or pasta with sauce go well with medium or intensely fruity oils, which enhance the taste by balancing it.

Similarly, oils with a bitter aroma go well with foods that possess the same characteristics, such as catalogna, chicory, radicchio and other bitter salads.

On the other hand, particularly spicy oils are used to season bruschetta made from homemade bread, legume soups, and tomato sauces, to which they enliven the flavor.

The sweeter oils, with a hint of almond, go nicely with white meats, boiled shellfish, and salmon, while those with scents of artichoke, tomato, and freshly cut grass can be combined with seasonal salads, cereal soups, roasted fish and hard-boiled eggs.

On the contrary, for “plain” dishes, such as boiled rice, pasta, boiled potatoes, focaccia, or homemade bread, the only advice one can give is to give free rein to one’s taste on the subject of oil.

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