Bread and oil, but what kind of oil? (11/2012)

Bread with oil is the epitome of olive oil cuisine and is, quite possibly, the best recipe that exists for it. All extra virgin olive oils, due to their simplicity and universality, are well suited for bread, but the Alícia Foundation has provided the following recommendations for the best pairings:

• Bread with oil: Use the Sevillenca variety, as it is one of the most complex oils in flavour and has the most balance.
• Bread with tomato: Use the Farga variety due to its mild flavour, but also because it is thicker than other oils.
• Bread with oil and sugar: Use the Ivory variety, because it loses most of its aggressiveness (bitterness and spiciness) when paired with sugar, yet retains its herbal and anise nuances.
• Bread with oil and chocolate: Use the Cuquello variety, as it is a sweet oil that also has very interesting hints of banana.
• Bread with oil and paprika: Use the Empeltre variety, as it provides a taste similar to dried chilli pepper.
• Bread with garlic and grapes: Use the Morruda variety, as it goes well with both fresh and spicy foods, making it ideal for combining flavours.