With the premise that a combination cannot be absolutized, and this is not dictated by strict rules, since personal taste intervenes, or exceptions to the rule, there are some typical schemes to refer to to help the EVO oil not lose a consistent percentage of its characteristic organoleptic notes.
As also specified by the demonstration, the fruity sensations that are felt on the nose can be light, of medium intensity or intense. And it is precisely on this aspect that the most appropriate combinations can be identified.
1. For example, with foods with a light, sweet, not very intense structure, the oil indicated is a light, soft and delicate fruity one, with a slight spiciness and bitterness. Here the cooking of the food must preserve the raw materials, and must therefore be simple. In our case we consider the GOLDEN DREAM.
2. With medium-structured foods, with more pronounced aromas, it is necessary to use oils that tend to be more full-bodied, medium-fruity, but in any case harmonic, well-balanced, round, with a fresh scent, such as our LIBRA for example. Here the type of cooking can be more incisive, but never overdo it.
3. Finally, with foods with a more robust structure, and with clearer and more marked, spicy aromas, oils with a more intense fruity and powerful taste, with rather marked bitterness and pungency, again always harmonious, such as our LE PRANDINE GARDA DOP.
However, it must be repeated that the advice provided are purely indicative, and cannot be taken literally in any case, since each oil, especially if complex and rich in personality, may not even fall within one of the indications given.