There are no hard and fast rules about how the different varieties of olive oil should be used. it is all a matter of personal taste. However, passion for the product has driven us to recommend the following application for each of the varieties we produce:
Barnea (An Israeli variety of olive) has a soft buttery front palate followed (about 15 seconds later) with a peppery hit which is more pronounced just after pressing than after some months in the bottle. The ‘pepperiness’ is a good olive oil descriptor and that’s why Barnea is perfectly suited to dress thick slices of bruschetta and compete with strong flavour of vine ripened tomatoes, rubbed garlic and fresh torn basil leaves perched atop char-grilled bread slices – preferably dense semolina/durum wheat based baguette style breads made in the traditional way and toasted over the coals of an open fire. Buy Barnea Olive Oil NOW!
Frantoio (an Italian variety) is outstanding when used to make basil or coriander pesto. It carries the strong flavour to a different level and provides the perfect mouth-feel accompaniment for these richly satisfying condiments. Alternatively, Frantoio can be used to excellent effect as a dipping oil (again with fresh dense crusty bread) and dukkah (particularly if you are a fan of the latter).
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Leccino (another Italian olive variety) is sensational when making garlic olive mash or infusing your own oil at home with blood oranges, grapefruit, lemon or garden herbs such as tarragon.