A match made in Heaven

All you need are just a few drops of olive oil to bring out the flavors and aromas of food, and if the variety is the right one, the match is simply fantastic.

Matrimoni Combinati 1

The combination of oil and food is one of the most intriguing for those who are passionate about cooking: everyone talks about it but very few know the correct matching methods and techniques. There are many cultivars, with totally different scents, intensity and taste, that lend themselves to enhancing different foods. While long years of study and tasting have created a huge body of information on pairings for wine, the world of olive oil is still waiting to be fully discovered. When matching an olive oil with a dish, rule number one is that it has to be poured with moderation. All you need are just a few drops of olive oil to bring out the flavors and aromas of food, and if the variety is the right one, the match is simply fantastic. The general rule is that local dishes, prepared with local greens, cheese, fish, meat and vegetables, blend perfectly with olive oils from the same area. Matching culinary preparations deeply linked to regional traditions further enhances the properties of both the olive oil and the dish, while exalting the territory. Just as Mandrarossa wines are distinctive of the Menfi area, the same can be said of Mandrarossa’s LOLIO range of olive oils, made from the three native cultivars Nocellara, Biancolilla and Cerasuola, either blended or pure. Their ideal pairings are:

Matrimoni Combinati 2 - Biancolilla

NOCELLARA DEL BELICE, single varietal

It smells of basil, artichoke, citrus and white pepper. It matches well with tagliata, boiled meat, cooked vegetables, vegetable soups, and fish.

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LE TUFARE DOP Val di Mazara

A blend of Nocellara, Biancolilla and Cerasuola. It smells of fresh grass, artichoke and green tomatoes. A perfect balance of bitterness and spiciness. It goes well with marinated raw tuna and anchovies, grilled vegetables, pasta with shellfish, fish stew, grilled meats and roasts, and aged cheeses

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DOP Val di Mazara

A blend of Nocellara, Biancolilla and Cerasuola. It smells of herbs and vegetal notes, ranging from citrus to basil and green tomatoes. An olive oil for every occasion. It goes well on warm or hot bread and to enrich traditional Italian first courses

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BIANCOLILLA, single varietal

Fruity, light, slightly spicy, at times with hints of tomato, artichoke, almond and fresh grass. It matches well with fish in general, white meats, salads, and seafood

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