Delicate, Medium, Robust

Posted by Gabi on Monday, February 1, 2010

All extra vrigin olive oils are not, it turns out, created equal.

And I'm not even talking specifically about quality (although that is a post of its own...). Rather, I'm talking about the fact that there is an entire culinary world of extra virgin olive out there--a world whose surface I have only just barely scratched. So, I started researching. Here are some of the basics I'm learning.

First and foremost, it's important to understand what exactly extra virgin olive oil is: it is the yield of the very first pressing of olive fruit--literally the "virgin" press. Just as wine is made with different varietals of grapes, olive oil is pressed from different varietals of olives, resulting in three different styles of oil: delicate, medium and robust. Again, just as certain wines are better with certain foods, selecting a style of oil with care and consideration of the dish you are preparing is an important part of extra virgin olive oil consumption--and meal preparation. Therefore, it's important to understand the different styles.

Delicate extra virgin olive oil, a mid-to-late harvest oil, is usually fruity, sometimes nutty and buttery, and always free of bitterness. This makes it an excellent choice for delicate dressings, baking or creamy sauces. One of my favorite ways to use it is in an alfredo sauce, in place of traditional butter. The result is an indulgent, creamy sauce that is not unbearably rich. It's also wonderful for poaching fish, as its subtle flavor allows the flavor of the fish to shine through.

Medium extra virgin olive oil, a mid-harvest oil, is, as its name suggests, of medium intensity. Often described as "green," "herbaceous," or "olive-y," it is quite flavorful with a moderate peppery bitterness. I love to accentuate its bright flavor by pouring it over buffalo mozzarella with fresh herbs and allowing it to marinate. The simple, clean flavor of the cheese perfectly balances the brassy oil. This is also an excellent oil to use in a simple, fresh marinara sauce, as the oil's flavors stand out without overwhelming the flavor profile of the sauce.

Robust extra virgin olive oil is pressed early in the harvest season and is a bold, pungent oil. Often described as bitter and peppery, I love to use it in dishes where I want the flavor of the oil to be noticed. It's excellent for finishing soups or risottos, or for brushing over a roast chicken. I found that I had to get used to its strong flavor, but that it was quite enjoyable and brought much depth to my recipes.

Perhaps my most favorite thing about learning about olive oil is that I can't learn what I need to know without doing a lot of cooking, tasting and repeating. Stay tuned for more of my delicious journey.

Comments

Be the first to leave a comment for this entry!

Leave a Comment

Remember my personal information

Notify me of follow-up comments?