FOOD PAIRING

WHEN OLIVE OIL CREATES NEW TASTE EXPERIENCES

The best food IS the best oil

 Olive oil has always been the finest edible fat ever. 100% pure fruit juice. Made from the flesh of the olive. Not pressed from seed or grains, not thermally processed, not chemically treated, no additives of a natural or chemical nature. Pure fruit juice. Fresh and green. Healthy and noble. With olive oil you can enjoy fantastic culinary experiences - provided you choose the right olive oil and choose the best one for the dish.

 

Whether raw or cooked, Silvan Bruns and Sophia Amariotaki's selection of the world's best olive oils makes wonderful food. That's a promise. If three different types of olive oil are used for one and the same pasta, they produce three completely different dishes. This is just as amazing as ingenious. Thus, the high art of enjoyment does not focus on the mere use of olive oil for frying, but rather the targeted food pairing after the actual preparation of the food. Silvan Brun and Sophia Amariotaki recommend the use of olive oil for the finish of the dishes. The acidity of a cold tomato essence (cold, clear soup) can be practically eliminated with a drop of oil, which makes the dish taste much more harmonious. 

 

Better dishes in your business?

 Are you a cook, a manager of a restaurant or a hotel? Benefit from our unique food pairing experience with olive oils. We provide assistance and let you know which olive oils are best combined with which dishes.

 


BEEF

Suitable olive oils are:
Intense fruity, strong-bodied, bitter an peppery

 

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VEAL

Suitable olive oils are:

Light to medium-bodied, restrained sharpness and not too bitter.

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PORC

Suitable olive oils are:

Medium-bodied, with medium pungency and bitterness.

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LAMB

Suitable olive oils are:

Intense fruity, strong-bodied, bitter and pungent.

 

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POULTRY

Suitable olive oils are:

Light-bodied, distinct pungency and bitterness.

 

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LAKE FISH

Suitable olive oils are:

medium-intense, with vegetable or floral notes.

 

 

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SEA FISH

Suitable olive oils are:

Intensiv fruit with herbal notes, bitterness and sharpness are welcome

 

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SHRIMP

Suitable olive oils are:

Light to medium fruity, floral, with a pleasant pungency. Bitterness should be very discrete.

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CRAB

Suitable olive oils are:

Medium to intense, with a herbal or floral touch. Distinct bitterness brings complexity.

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OCTOPUS

Suitable olive oils are:

Medium to intense fruity, with vegetable or floral notes.

 

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PASTA

Suitable olive oils are:

Light-fruity, with herbs or floral notes and slight bitterness. Pungency in some pasta preparations adds another dimension to the recipe.

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CHEESE

Suitable olive oils are:

Intense fruity, herbal or floral piquant and slightly bitter.

 

 

 

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SALAD

Suitable olive oils are:

Light to medium fruity, with floral notes and pleasant bitterness.

 

 

 

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VEGETABLE

Suitable olive oils are:

Light to medium-bodied, with a harsh or floral note and medium sharpness. The level of bitterness wanted can vary with the product.

 

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DESSERTS

Suitable olive oils are:

Intensive fruity, with a clear contrast to the food.

 

 

 

 

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Olive Oil Chef of the Year 2016 Philipp Treschs Früchtetraum
Olive Oil Chef of the Year 2016 Philipp Treschs Früchtetraum

WE EDUCATE COOKS

Sophia Amariotaki Streich bei der Olivenöl-Schulung für die Köche des *****PALACE in Luzern
Sophia Amariotaki Streich bei der Olivenöl-Schulung für die Köche des *****PALACE in Luzern

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