Pairings and recipes
For every dish, its oil.
Delicate, medium or intense: three profiles and a simple way to choose. Classic dishes, recipes from Maremma and the right oil to pour.
Delicate
sweet, almond, cut grass
It accompanies without covering. For dishes where the oil should stay in the background.
- Sea bass carpaccio · raw fish is delicate: a light fruitiness does not overpower it.
- Pesto alla genovese · it already has plenty of flavour: you need a sweet oil that binds without covering.
- Homemade mayonnaise · when whisked, bitterness is amplified: with an intense oil it becomes unpleasant.
Medium
balanced, artichoke, tomato
The most versatile: it adds roundness without dominating.
- Caprese · sweet mozzarella and lively tomato call for notes of grass and tomato.
- Spaghetti with tomato · it has the right roundness to coat the pasta.
- Baked sea bream · bolder than raw fish, but it should not be overpowered.
Intense
bitter and peppery, grassy
For rustic, full-flavoured dishes: bitterness and pepperiness hold their own. Best raw, at the end of cooking.
- Fettunta · toasted bread and garlic have character.
- Ribollita · a drizzle of raw oil adds bitterness and pepperiness.
- Fiorentina steak · poured after cooking, it stands up to the strength of the grill.
From Maremma
Recipes to try with our oil.
Not sure which one to choose?
Answer ten questions and find out whether you need a delicate, medium or intense oil.