Flavoured oil

In the Mediterranean diet, extra virgin olive oil is without a doubt one of the key ingredients, if not a true symbol of Italian cuisine. In fact, it is a healthy source of fat widely used both for cooking and as a dressing. Flavored oil gives a more precise touch to the ingredient you want to use in your culinary creation.

FLAVORED OIL: THE ESSENCE OF YOUR DISHES

Without a doubt, with a flavored oil your dishes will have an extra touch: this ingredient can be the true essence of your culinary creation that gives it personality and an extra boost. No recipe is the same as soon as you add a bit of excellent flavored oil made with top-quality extra virgin olive oil and fresh, fragrant aromas.

Flavored oil adds an extra note of flavor even to quick creations, such as bruschetta or pasta dishes. Its use on pizza is incredibly impactful, enhancing every ingredient and flavor. Don't forget the smoky and aromatic notes it can add to a tasty grilled meat!

Probably the most famous and well-known flavored oil is the chili oil, also called "holy oil". Classic in its use on pasta or pizza to add a spicy kick.

Flavored oil is mainly used in savory dishes as a seasoning or can become the base for making sauces, fillings, or doughs. Interesting is the pairing with fish, or when mixed with soft and delicious ricotta. It can also be used to make a tasty flavored mayonnaise!

Remember that flavored oil should not be added before cooking a dish to avoid losing its natural aroma. It’s always better to add flavored oil at the end or halfway through cooking, depending on the intensity of the aroma you want to achieve.

THE BEST PAIRINGS WITH FLAVORED OIL

That one flavored oil may be preferred over another is, of course, subjective. But for those who are not experts, there are some guidelines or at least indicative suggestions on how to use them best. Let's keep one concept firmly in mind: an oil made from high-quality raw materials enhances the dish, while a low-quality flavored oil negatively affects the success of the pairing and can ruin the dish. The same goes for the dosage: never overdo it, as it determines and influences the intensity of the flavor. These are all aspects to consider and not to overlook, especially in light of the fact that flavor is one of the most decisive purchasing criteria.

Typically, chefs tend to adopt these pairings, which they recommend to those who are not expert in the kitchen. A porcini mushroom flavored oil can go well on a tasty egg pasta dressed with tomato sauce. A rosemary flavored oil pairs perfectly with grilled steaks and meat roasts. A chili-flavored oil, the famous "holy oil," is known for its pairing with pizza and bruschetta, considered to be the best match. Lemon flavored oil is perfect on salads, but especially on boiled or grilled fish. Cedar flavored oil has a very particular taste and pairs perfectly with salt-crusted fish. A sage flavored oil goes excellently with spinach tortelli or with ricotta and pumpkin. Juniper flavored oil pairs very well with game dishes, red meats, and perhaps followed by a good Amarone or Chianti.

FLAVORED OIL: A BIT OF HISTORY

The flavoring of oil and its use were known since the times of ancient Rome. Even Apicius, the famous cook of Emperor Tiberius, recommended a recipe for flavoring oil to make it resemble the rare and sought-after Liburnian oil, from ancient Dalmatia. He used herbs like elecampane, cyperus, and bay leaves to make even the emperor lick his lips.