Are you ready to upgrade your meals with our premium Extra Virgin olive oil? In this post, our top olive oil sommeliers teach you the flavor profile of each bottle and what foods to combine it with.
ORA is special. Not only is it uniquely high in antioxidants and polyphenols, but the exceptional chemical composition is also reflected in the flavor profile. Due to the variation in polyphenol and micronutrient content in each cultivar of olive, each bottle in our vintage collection has a different flavor profile and now it is time to teach you what to expect from each.
Leccio Del Corno
Extra Virgin olive oil with a beautiful green colour. Has intense flavours of bitter almonds and young artichokes, with a fruity and spicy finish.
Goes well with
Legumes Steamed beans Tomato salads Baked potatoes Spelt soups Salmon Shellfish au gratin
Swordfish tartare
Baked rabbit Roast poultry Goat cheese
Leccino
Extra Virgin olive oil with herbaceous, fruity tones and hints of almond, with slight bitter and spicy notes.
Goes well with
Fresh cheeses
Fish carpaccio
Desserts
Moraiolo
Extra Virgin olive oil with a strong body, bitter and pungent touch. Has intensive fruity notes with a touch of fresh-cut grass and young artichokes, with a clear herbaceous punch of mint, sage and basil.
Goes well with
Vegetable soups
Red meat and game
Bruschetta Cooked greens Mature cheeses
Frantoio
Extra Virgin olive oil with a slightly sweet taste, with a bitter and spicy finish. Has dominant fruity notes, with an intense aromatic and fragrant core.
Goes well with
Barbecued red meat
Pulses Croutons Vegetable soups
Blend Delicato
Extra Virgin Olive oil with herbaceous flavours enriched with pleasant notes of dried almonds.
Goes well with
White meats Shellfish
Grilled swordfish
Salmon salads
Blend Corposo
Extra Virgin Olive Oil with a spicy and bitter tones with hints of young olive, artichoke and sweet almond.
Goes well with
Bruschetta (i.e. bread + oil + tomatoes)
Vegetable soups Meat dishes Tomato sauces Aromatic salads