Which olive oil to choose for each dish?

Not all olive oils are equal in the kitchen — and above all, they are not all used in the same way. A fruity extra virgin oil does not play the same role as an oil infused with truffle or citrus. To save you from guesswork, here is a simple guide: to each dish, its oil.

The basic principle: raw or cooked?

Before talking about pairings, one rule that changes everything: not all olive oils are intended for the same moment of preparation.

• A "plain" extra virgin olive oil, with a fruity taste, is versatile: it suits both gentle cooking and seasoning.
• A delicate infused oil (citrus, fresh herbs, truffle) is at its best raw, as a finishing touch: a drizzle at the last moment, off the heat. High heat dulls its aromas — that would be a waste.

Remember this reflex: precious flavours are saved for the final touch. For high-temperature cooking, keep a more neutral oil.

For fish and seafood

Fish calls for freshness and finesse, to enhance without masking. This is the ideal playground for citrus oils: a drizzle of lemon or lime oil over grilled fish, a carpaccio or scallops, and the dish lights up. Mandarin and orange, milder, go wonderfully with salmon or a tartare.

→ Discover: our Citrus Oils collection.

For salads

This is the simplest use to show off a fine oil. On a green salad, a fruity extra virgin oil is often enough, with a little salt and vinegar. To go further:

• Tomato salad, mozzarella, summer vegetables → basil and sun-dried tomato oil, the perfect Mediterranean pairing.
• Fish, citrus or fennel salad → citrus oil for vibrancy.
• Grilled vegetable or chickpea salad → za'atar oil for a Levantine note.

Browse our infused oils to find your signature seasoning.

For pasta and risotto

Pasta loves olive oil as a finishing touch. A simple plate of spaghetti becomes gourmet with a drizzle of infused oil:

• Garlic, thyme, bay and rosemary for a Provençal herb note.
• White truffle (sparingly) to turn fresh pasta or a risotto into a festive dish.
• Basil and sun-dried tomatoes to stay in the Italian spirit.

The oil is always added after cooking, off the heat, to preserve all its fragrance.

For vegetables and grills

Roasted vegetables, ratatouille, vegetables grilled on the barbecue: they call for clear flavours. The herb oils (garlic-thyme-bay-rosemary) are essential here. For a spicy touch on a wok or sautéed vegetables, the Thai chilli oil brings a kick. And to marinate meats or skewers before cooking, a flavoured oil saves precious time.

For bread and the aperitif

The ultimate test of a good oil is bread. Pour a few spoonfuls of garlic and herb oil into a small dish, dip in some good bread: the simplest and most effective Mediterranean aperitif there is. A za'atar oil also elevates a hummus or a soft cheese.

For desserts (yes, really)

This is the use that surprises the most, and yet it works wonderfully. A citrus oil brings an unexpected touch on:

• an orange or fresh fruit salad,
• a scoop of vanilla ice cream,
• a chocolate or yoghurt cake (a drizzle just before serving).

Olive oil in baking is a Mediterranean tradition that deserves to be (re)discovered.

The recap table

Keep in mind: good cooking doesn't need ten oils. Two or three well-chosen ones — a versatile one, a citrus one, a herb one — cover the vast majority of your dishes. The rest is the pleasure of discovery.

Build your ideal trio

If you had to keep just three for everything: a versatile fruity extra virgin, a citrus one for freshness, and a herb one for hot dishes. With this trio, you are set for almost all your meals — and you can then explore the bolder flavours as your cravings take you.

Browse our whole range of premium and infused olive oils to put together the selection that suits you.

Doliva — premium extra virgin and infused olive oils, to elevate every one of your dishes.