Summer is here: the season of cold soups and salads… and enjoying them by choosing the right olive oil for your salads. Pairing is always a subjective matter, but there are some general rules that can help inspire your dishes. Take note!
Olive oil for green salads
Mixed greens? Lettuce? Lamb’s lettuce, arugula? The safest and most flavorful choice is Picual olive oil, always extra virgin and preferably early harvest, thanks to its characteristic notes of freshly cut grass, artichoke, or tomato plant, which enhance the flavors of the leaves. Cornicabra olive oil could also be an interesting option, with its intense flavor boosting pickles and milder vegetables like lettuce.
Extra virgin olive oil for fruit salads
Fruit salads are a great choice for summer: apple, avocado, nuts, or dried fruits… they complement the flavor of the greens and other vegetables or cheeses. When choosing an olive oil to pair with them, you can either enhance the flavors or create contrasts. If you want to enhance the sweetness, go for Arbequina olive oil with its always smooth flavor; but if you want a light peppery touch and a delightful contrast with the fruit, opt for Hojiblanca.
EVOO for tomato salads
Tomato is one of the most versatile vegetables gastronomically speaking, a key ingredient in sofritos and gazpachos. Its versatility makes it hard to find the perfect pairing for dishes as different as the Mallorcan trempó or a Caprese salad. While Picual olive oil could work, we suggest a more original idea: Royal olive oil, a variety in recovery and truly versatile, just like the tomato.
Infused oils for salads
In this article, we discussed the culinary possibilities of aromatic herbs, and in this one, we explained how to make olive oils macerated with all kinds of spices. Combining olive oil, herbs, and spices can take your salads to another level.
And the best part: even though we’ve given you plenty of ideas for choosing olive oil for salads, these are still simple, healthy, delicious… and refreshing dishes!
