Extra virgin olive oil is a cornerstone of Mediterranean cooking. Used the right way, it enhances flavour, texture and aroma without overpowering the ingredients.

Here you will find practical cooking tips with extra virgin olive oil from Puglia, based on traditional Italian cooking and everyday use, from raw preparations to warm dishes.

How to Use Extra Virgin Olive Oil for Salads

Extra virgin olive oil plays a central role in Italian pasta dishes and traditional sauces. Its quality directly affects the aroma, the texture and the overall balance of a dish. Used correctly, it enhances the ingredients without masking their natural flavours.

For classic pasta sauces, gently heat extra virgin olive oil to soften garlic, onion or herbs before adding tomatoes or vegetables. This creates a rich, aromatic base that is typical of Mediterranean cooking. A final drizzle of olive oil just before serving adds extra depth and a soft, rounded finish to the dish.

High-quality extra virgin olive oil from Puglia is particularly suited to pasta thanks to its balanced fruitiness and mild bitterness. It really shines in tomato sauces, vegetable sauces and simple pasta dishes where the oil itself is part of the flavour.

Using a fresh, cold-pressed olive oil makes even the simplest pasta dish taste authentic and refined.

Caprese Salad

Ingredients:

• 4 ripe tomatoes, sliced

• 450 g fresh mozzarella, sliced

• Fresh basil leaves

• Extra virgin olive oil

• Balsamic glaze (optional)

• Salt and pepper to taste

Method:

1. Arrange the tomato and mozzarella slices alternately on a large platter.

2. Tuck the fresh basil leaves between the slices.

3. Drizzle generously with extra virgin olive oil.

4. Season with salt and pepper.

5. For a touch of sweetness, you can drizzle a little balsamic glaze over the salad.

6. Serve immediately and enjoy the fresh, simple flavours.