Pairing Spring Produce with Extra Virgin Olive Oil

by Cara Gambini
Pairing Spring Produce with Extra Virgin Olive Oil

Here in Central Texas, we’re starting to see the first signs of spring: the first wildflowers, blooming trees, and sunshine. Spring also brings with it a fantastic selection of vegetables and fruits overflowing at the farmers markets. It’s great to have lots of bright and refreshing produce to cleanse our palates after a season of heavy meals!

With the change in season, we like to bring out our more delicate and fruity olive oils. Our Chiquitita and Koroneiki extra virgin olive oils perfectly compliment the flavor profiles of springtime produce.

Chiquitita EVOO is a delicate, sweet, and buttery oil that pairs well with sautéed spring veggies, such as cauliflower and broccolini. It’s also perfect for drizzling on a leafy green salad. We’re fans of a salad full of variety; we don’t do boring salads! We highly recommend getting bold with your creations. Mix a combination of spring’s finest leafy greens and herbs. Try kale, arugula, radicchio, chard, collards (yes, raw collards in a salad!), parsley, scallions, and cilantro, just to name a few. And speaking of cilantro, you'll want to try out this Cilantro Walnut Pesto recipe from our own Chef Paul Constantine. 

Our Koroneiki EVOO is another excellent choice for enjoying alongside spring produce, with its notes of pear and green olive. This vibrant olive oil makes an excellent marinade. A family favorite of ours is a combination of our White Lemon Balsamic Vinegar, fresh spring herbs, like rosemary or parsley, and Koroneiki olive oil... such a simple marinade for chicken or fish and so tasty! We also enjoy this olive oil with seasonal fruits and mixed greens. Pair strawberries, blueberries, mandarins, feta, and spinach with our Strawberry Balsamic Vinegar and Koroneiki EVOO for a perfectly light and refreshing salad.

Knowing which olive oil to pair with your spring produce can take your meal to the next level! Enjoy all the possibilities.


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