Fruity or Delicate Extra-virgin olive oil? What is the difference?
The world of EVO Oil
The fruity EVO is obtained from olives picked early in the ripening process. It has an intense scent and a slightly spicy fruity flavour.
How to get the most out of fruity extra-virgin olive oil
This oil is incredibly versatile, however it is undeniable that it tastes great when used to season bruschettas, legumes, meat dishes or to prepare dips.
Red meat pairs well with a structured oil! Hence, today we suggest a classic pairing: fruity EVO oil and a tasty Florentine steak.
1 kg Florentine steak
Extra-virgin olive oil
Select a good cut of meat with a fairly clear marbling and suitable thickness – at least 4 cm. Season it with salt, pepper and oil and let it rest in the fridge for a few hours. Remove from fridge a couple of hours before cooking.
In the meantime, prepare the barbecue. You need to have a sufficient amount of ash. Place the steak
on a baking tray lined with kitchen paper and grill to your liking (rare, medium or well done).
Once ready, let the steak rest on a cutting board – preferably made of wood – and season it again
with some olive oil, salt and pepper according to taste.
The delicate EVO is a most prized oil, obtained from fully ripe olives, cold pressed at the end of the season.
This oil goes particularly well with fresh dishes, such as salads and vegetables. Excellent for raw dressing and fish dishes.
Well… now that we have briefly talked about the main features of these EVO oils, don’t you feel like tasting them?
Fish is not appreciated by everybody, and it is not always easy to cook, but with a final drizzle of
EVO oil, your dish will taste something different!
Monkfish with cherry tomatoes and delicate EVO.
4 monkfish steaks
450 gr of cherry tomatoes
2 tablespoons of capers
2 tablespoons of olives
1 clove of garlic
extra-virgin olive oil
Wash and cut into halves the cherry tomatoes. In an earthenware or non-stick saucepan heat 4
tablespoons of oil, then add the chopped garlic. Let it flavour and add the cherry tomatoes. Stir and
cook over medium heat for about 10 minutes.
Add salt and pepper to taste, and finally the monkfish steaks. Let cook for about 5 more minutes,
remembering to turn the steaks over very carefully, at least once.
Remove the fish from the heat and add the olives, capers, and the chopped basil. If you want, you
may add some more salt and pepper.
Let rest for two more minutes, add a drizzle of delicate EVO, and your dish is ready to be served.