Pairing Guide

Pairing Explanation: In this case, the olive oil is the main attraction, so I always pick something that’s stronger in flavour and bitterness. This is when I want to taste something peppery or unusual that will stand out and keep me coming back for more. The only exception is when you want your bread toppings to stand out more, in which case choose something milder.

Pairing Explanation: I’ve selected each of these for a certain clean, grassy, peppery quality that comes through in each. They have enough character that they’ll hold their own on a charcuterie board but at the same time none of them is so dominant that they’ll overpower the nice fattiness of food like cured meats.

Pairing Explanation: Particularly with strong vegetable flavours like char or bitter greens, it’s less about balance than choosing an olive oil that can match its boldness. These have strong peppery finishes and intense flavours that will accentuate the flavours of your vegetables rather than getting lost in them.

Pairing Explanation: Soups tend to have deeper flavours but can also be a bit flat as all of the ingredients cook down. For these types of dishes, adding a drizzle of fresh, peppery olive oil before serving can make it completely come to life and draw out some of the different flavours each ingredient brings.

I tend to gravitate towards high-polyphenol olive oils when I want something with real character: fresh, green flavours, noticeable bitterness and a peppery finish. These are the oils I reach for when I want the olive oil itself to stand out, whether drizzled over food or tasted on its own.

What I love about lemon olive oil is how easily it brings a dish to life. That fresh citrus flavour works beautifully with grilled fish, vegetables and simple salads, but I also love it drizzled over a finished pasta dish. It’s an easy way to add a little brightness without making things complicated.

Pairing Explanation: Light fish and simple seafood dishes tend to be more delicate in terms of flavour. Balance is key so I always make a point of choosing a milder olive oil that won’t overpower the dish. While these oils are fine to cook with, I’d recommend adding a finishing drizzle before serving to brighten everything up.

Pairing Explanation: If your fish is more, well, fishy, or has that strong briny taste you find with anchovies, your olive oil pairing needs to be stronger, with that bitter/peppery taste you get from high-polyphenol oils. Like with fatty meats, the oil sharpens the dish and cuts through the strong fishy flavours.

Taking olive oil on its own lets you appreciate flavours you might otherwise miss in food. I look for freshness, a pleasant bitterness and a peppery finish, but the most important thing is choosing an oil you enjoy. Start with a small sip and give yourself a moment to notice how the flavours develop.

Pairing Explanation: Red sauces, especially ones with meat, tend to benefit from an olive oil that accentuates its flavours and makes them taste more layered. It might be tempting to choose a stronger olive oil but I actually prefer one more on the medium side, that doesn’t dominate as much.