Extra Virgin Olive Oil Pairings: A Guide to Enhance Fish, Meat, and Vegetables

The history and passion of Frantoi Cutrera

For over a century, our family has dedicated itself with love and passion to the cultivation of olive trees and the production of extra virgin olive oil in Sicily. Our roots date back to 1906, when the Cutrera family began cultivating olive groves in the Hyblaean Mountains, in Chiaramonte Gulfi. Today, the company is run by us brothers, who continue the precious legacy of principles and values ​​left to us by our father, Giovanni Cutrera, who founded the first olive oil mill in 1979 with the help of our mother, Maria. Our secret is balancing tradition and innovation, looking to the future without forgetting the past.

Why choose Frantoi Cutrera extra virgin olive oil?

Our products are the result of a perfect combination: our island's mild climate, the generous soil, and the passion that every member of our family and our employees devotes to achieving the highest quality. Our quality has been recognized and awarded with over 650 international prizes over the past 20 years.

Choosing the right extra virgin olive oil is an art that can transform a dish, enhancing every flavor without overpowering it. But how do you know which oil pairs best with fish, meat, or vegetables? The answer lies in the balance between the flavor of the dish and the aromatic notes of the oil. At Frantoi Cutrera, with our centuries of experience, we have created a selection of oils perfect for every culinary need.

Extra Virgin Olive Oil and Fish: A Delicate Pairing

Fish, with its delicate flesh, requires an oil that complements it without overpowering its flavor.

• For raw, steamed, or fried fish: Monocultivar Moresca oil is ideal. It has a delicate fruitiness with hints of green apple, freshly cut grass, and green almond, and pairs perfectly with raw fish, fried calamari, steamed fish, and seafood salads.
• For grilled or marinated fish: A medium-fruity oil like Monocultivar Nocellara del Belice, with its notes of artichoke and green almond, is perfect for grilled fish and salmon carpaccio. Cutrera PGI Sicilia , which has a medium intensity and floral notes of artichoke and herbs, is also recommended for marinated fish.

Extra Virgin Olive Oil and Meat: Strength and Character

For meats, especially grilled or roasted ones, you need an oil with more body and a more decisive flavor.

• For grilled or roasted red meats: Monocultivar Cerasuola olive oil is the perfect choice. It's a medium-fruity oil with hints of ripe tomato, thistle, and thyme, and is the perfect pairing for roasts and grilled red meats.
• For grilled meat and fish (a versatile pairing): Our "Primo" oils, in all their varieties (PDO, Organic, and Fine Quality), are full-bodied and intense, with notes of green tomato and fresh herbs. The bitterness and spiciness are present and well-balanced. They are recommended for grilled meat and fish.
• For the beef carpaccio: Cutrera IGP Sicilia oil and Monocultivar Biancolilla, with their hints of artichoke and green almond, are excellent for this dish.

Extra Virgin Olive Oil and Vegetables: Enhancement of Natural Flavor

Vegetables, both raw and cooked, benefit greatly from the right oil, which enhances their freshness and crunchiness.

• For grilled vegetables and greens: Our flagship "Primo" oil is suitable for use raw on grilled vegetables and greens, thanks to its full-bodied flavor and aroma of green tomatoes and fresh herbs.
• For soups and vegetable dips: Medium-fruity oils like Monocultivar Biancolilla and Cutrera PGI Sicilia , with their notes of artichoke and green almond, are ideal for soups and raw vegetable dips. Selezione Cutrera oil, a blend of different cultivars, is versatile and excellent for soups and salads.