Guide to Pairing Canino Extra Virgin Olive Oil with Italian Cuisine Dishes

The Art of Pairing: Canino Extra Virgin Olive Oil and Italian Cuisine

Extra virgin olive oil is not merely a seasoning, but a true ingredient in its own right, one that can enhance a dish or transform it completely. Our Canino Oil from the Viterbo Tuscia, with its distinctive aromatic profile and the perfect balance between fruity, bitter and pungent notes, lends itself to countless pairings with the recipes of Italian tradition.

Bruschetta and Starters: The Triumph of Simplicity

Bruschetta is the ultimate test of a quality oil. Our Canino Oil, with its herbaceous notes and slightly pungent finish, pairs perfectly with:

• Classic bruschetta - Toasted Tuscan bread, rubbed with garlic and finished with a generous drizzle of raw oil
• Fettunta with tomatoes - Canino oil brings out the sweetness of fresh tomato
• Crostini with pulses - A final drizzle of oil over chickpea or cannellini bean purée
• Vegetable carpaccio - Courgettes, artichokes or raw porcini mushrooms thinly sliced

First Courses: Pasta, Soups and Risottos

In Italian cuisine, the first course is often the moment when extra virgin olive oil truly takes centre stage.

Simple Pasta Dishes

Canino Oil excels in pared-back preparations where every ingredient counts:

• Spaghetti with garlic, oil and chilli - The dish that best celebrates an oil of character
• Pasta and chickpeas - A drizzle of raw oil before serving transforms the dish
• Pici all'aglione - A Tuscan tradition that brings out the oil's fruity notes

Traditional Soups

The rustic soups of Central Italy call for a robust oil:

• Tuscan ribollita - Canino oil added raw completes the dish
• Acquacotta - A dish typical of the Tuscia, inseparable from our oil
• Spelt soup - The oil's herbaceous notes converse with the grains
• Vegetable soup - A generous spoonful enhances every vegetable

Meat Mains: Roasts, Grills and Braises

Meats, especially the grilled dishes typical of Lazio and Tuscan cooking, find in Canino Oil a perfect ally.

• Beef tagliata - A drizzle of raw oil over the freshly sliced meat
• Abbacchio scottadito - Marinade and final dressing with Canino oil
• Pollo alla diavola - The oil brings out the flavour of the aromatic herbs
• Grilled sausages - A few drops of oil over the steaming meat

For white meats and more delicate preparations, we recommend our Filtered Canino Oil, with its softer, rounder taste.

Fish: Delicacy and Elegance

Contrary to what one might think, a structured oil like Canino pairs magnificently with fish too, provided it is used with skill:

• Baked fish - Sea bream or sea bass with potatoes, dressed with raw oil
• Fish carpaccio - Tuna or amberjack with Canino oil and citrus
• Salt cod - Traditional preparations call for an oil of character
• Fish soups - A drizzle of oil completes cacciucco and brodetto

Vegetables and Side Dishes: Winning Simplicity

Seasonal vegetables, whether cooked or raw, are the ideal canvas for appreciating all the nuances of our oil:

• Mixed salads - Canino oil does not mask, but enhances the flavours
• Grilled vegetables - Aubergines, peppers and courgettes with raw oil
• Pinzimonio - The purest way to taste a great oil
• Fagioli all'uccelletto - A Tuscan recipe that celebrates the new harvest oil

Our Tips for a Perfect Pairing

To get the most from your Canino Oil, remember a few essential rules:

1. Raw is best - To appreciate all the aromatic notes, add the oil at the end of cooking
2. Do not be sparing - A quality oil should be used generously
3. Temperature - Store the oil away from sources of heat and light
4. Freshness - Use the oil within 18 months of pressing to enjoy all its properties

Discover the Difference Quality Makes

Our Canino Extra Virgin Olive Oil is born from the native cultivar of the Viterbo Tuscia, processed in our family mill using techniques that keep all its organoleptic qualities perfectly intact. Every bottle tells the story of our land and our passion.

Explore our selection and discover which oil best pairs with your favourite recipes. From the unfiltered version, more intense and full-bodied, to the filtered one, elegant and versatile: there is an Ottaviani Oil for every dish on your table.