\n
Pairing Pointers<\/h3>\n\n- Skip rich triple creams.<\/strong> \u201cThey create too much fatty sensation. Simpler is always best,\u201d says Albert Katz of KATZ Farm.<\/li>\n
- Put it all on a baguette.<\/strong> \u201cThat way the bread can soak up whatever oil slips off the cheese,\u201d says Julie Cappellano, general manager at Formaggio Kitchen.<\/li>\n
- Match intensity. <\/b>The sharper the cheese, the more intense the oil, suggests California Olive Ranch\u2019s oleologist Maia Hirschbein.<\/li>\n
- Read the label<\/strong>, says Hope Lerman, cheese counter manager at Eataly Boston<\/a>: \u201cDon\u2019t be fooled by oil that has been \u2018packaged\u2019 in Italy. Look for DOP\/PDO certifications and oils made by small, regional producers.\u201d<\/li>\n<\/ul>\n
\nArbosana<\/strong>
\nCalifornia Olive Ranch<\/a>
\nPAIR WITH: Point Reyes Farmstead Cheese Toma<\/a><\/strong>
\nThese two share nutty notes and a grassy finish. Together, it\u2019s a sunny California coupling.<\/p>\nSpanish Hojiblanca<\/strong>
\nGringo Cool<\/a>
\nPAIR WITH: Manchego PDO<\/strong><\/a>
\nAdd some jam\u00f3n and a palmful of almonds and it\u2019s time for tapas.<\/p>\nOrganic Rock Hill Ranch<\/strong>
\nKATZ Farm<\/a>
\nPAIR WITH: Deca & Otto Burrata<\/strong><\/a>
\nThis full-bodied blend boasts a booming herbaceousness; mellow it with a rich, pillowy burrata.<\/p>\nOilladi Fall 2016 Harvest<\/strong>
\nOilladi<\/a>
\nPAIR WITH: Flying Goat Farm Feta<\/strong><\/a>
\nGo Greek: Balance out briny feta with a buttery potion made from mild Manaki olives.<\/p>\nCalifornia Select<\/strong>
\nCobram Estate<\/a>
\nPAIR WITH: Monte Veronese PDO<\/strong>
\nBright tropical aromas and a hint of nuts bring out the fruity notes in this Italian wedge.<\/p>\nSmoked Arbequina<\/strong>
\nCastillo de Canena<\/a>
\nPAIR WITH: Crooked Face Creamery Smoked Ricotta<\/strong><\/a>
\nFor a kick of campfire, match woodsy cold-smoked ricotta with the toasty notes of oak-smoked oil.<\/p>\nPremium Select<\/strong>
\nLucini<\/a>
\nPAIR WITH: Gorgonzola Dolce PDO<\/strong><\/a>
\nDrizzle this handpicked Italian blend onto fudgy Gorgonzola for peppery oomph.<\/p>\nOly Oil<\/strong>
\nOlympian Green<\/a>
\nPAIR WITH: Mt. Vikos Barrel Aged Feta<\/strong><\/a>
\nA dense yet open texture means this zippy feta\u2019s just right for catching all that green goodness.<\/p>\n![\"\"](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/05\/olive-oil-div.jpg\")
<\/p>\n
Fruit\u00e9e Moyenne<\/strong>
\nMuraglia<\/a>
\nPAIR WITH: Cellars at Jasper Hill Cabot Clothbound<\/strong><\/a>
\nAmplify Cabot Clothbound\u2019s caramel notes with a fragrant oil from the Peranza olive.<\/p>\nCapezzana<\/strong>
\nTenuta di Capezzana<\/a>
\nPAIR WITH: Pecorino di Pienza<\/strong>
\nPienza\u2019s pecorino is rubbed with olive oil during the make: Harken back to its roots with an herbal Tuscan option.<\/p>\nAnthia Manaki Argolida<\/strong>
\nPelasgaea<\/a>
\nPAIR WITH: Montchevre Fresh Goat Cheese<\/a><\/strong>
\nPlop rounds of ch\u00e8vre into a bath of sweet, herb-spiked Greek oil, suggests Bucciarelli, and let it sit for a week.<\/p>\nHuile d\u2019Olive<\/strong>
\nJean Marie Cornille<\/a>
\nPAIR WITH: Landmark Creamery Petit Nuage<\/a><\/strong>
\nLush Proven\u00e7al olive oil lends a taste of springtime to fluffy sheep\u2019s milk curds.<\/p>\n2016\/2017 Harvest<\/strong>
\nPJ Kabos<\/a>
\nPAIR WITH: Graviera PDO<\/strong>
\nFor a Greek treat, dredge a wedge of semi-firm cheese then fry in grassy oil from Koroneiki olives, suggests PJ Kabos owner James Panagiotopoulos.<\/p>\nGaloppa<\/strong>
\nMoulin Oltremonti<\/a>
\nPAIR WITH: Vermont Shepherd Verano<\/a><\/strong>
\nPunch up this milky and herbaceous summer wheel with a Corsican oil with a hint of wild mint.<\/p>\nMistral<\/strong>
\nApollo Olive Oil<\/a>
\nPAIR WITH: Vermont Creamery Coupole<\/a><\/strong>
\nLight and creamy goat cheese lets the delicate richness of this California olive oil shine.<\/p>\n![\"\"](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/05\/olive-oil-div2.jpg\")
<\/p>\n
AMORIS Bacon<\/strong>
\nOlive Oil Lovers<\/a>
\nPAIR WITH: Lazy Lady Farm The Thin Red Line<\/strong>
\nInfused oil amps up the smoked paprika flavor of this Vermont round, creating a bacon-inspired bite.<\/p>\nMagna Olea<\/strong>
\nMagna Olea<\/a>
\nPAIR WITH: S\u00e3o Jorge PDO<\/a><\/strong>
\nPlay it Portuguese with tangy table cheese and a spicy-sweet oil from Cobrancosa olives.<\/p>\nOleArum Coupage DOP Siurana<\/strong>
\nOlis de Catalunya<\/a>
\nPAIR WITH: Mahon Reserva<\/a><\/strong>
\nA drizzle of this lively oil, with notes of tomato and grass, adds sass to a snackable Spanish wedge.<\/p>\nYuzu Olive Oil<\/strong>
\nO-Med<\/a>
\nPAIR WITH: Piave Vecchio PDO<\/a><\/strong>
\nJapanese citrus gives this oil a tropical tinge\u2014perfect to accentuate Piave\u2019s notes of pineapple.<\/p>\nEstate Grown Sparta<\/strong>
\nGaea<\/a>
\nPAIR WITH: Mozzarella Company Mascarpone Torta Basil<\/a><\/strong>
\nGlug a fruity Greek blend onto flavored mascarpone to highlight the fresh basil.<\/p>\nLusty Lemon<\/strong>
\nCalivirgin<\/a>
\nPAIR WITH: Cypress Grove Purple Haze<\/a><\/strong>
\nLemons and olives are crushed together in this zingy California oil. Matched with lavender- and fennel-tinged ch\u00e8vre, you can taste a whisper of summer.<\/p>\n
\n
Arbosana<\/strong> Spanish Hojiblanca<\/strong> Organic Rock Hill Ranch<\/strong> Oilladi Fall 2016 Harvest<\/strong> California Select<\/strong> Smoked Arbequina<\/strong> Premium Select<\/strong> Oly Oil<\/strong> Fruit\u00e9e Moyenne<\/strong> Capezzana<\/strong> Anthia Manaki Argolida<\/strong> Huile d\u2019Olive<\/strong> 2016\/2017 Harvest<\/strong> Galoppa<\/strong> Mistral<\/strong> AMORIS Bacon<\/strong> Magna Olea<\/strong> OleArum Coupage DOP Siurana<\/strong> Yuzu Olive Oil<\/strong> Estate Grown Sparta<\/strong> Lusty Lemon<\/strong>
\nCalifornia Olive Ranch<\/a>
\nPAIR WITH: Point Reyes Farmstead Cheese Toma<\/a><\/strong>
\nThese two share nutty notes and a grassy finish. Together, it\u2019s a sunny California coupling.<\/p>\n
\nGringo Cool<\/a>
\nPAIR WITH: Manchego PDO<\/strong><\/a>
\nAdd some jam\u00f3n and a palmful of almonds and it\u2019s time for tapas.<\/p>\n
\nKATZ Farm<\/a>
\nPAIR WITH: Deca & Otto Burrata<\/strong><\/a>
\nThis full-bodied blend boasts a booming herbaceousness; mellow it with a rich, pillowy burrata.<\/p>\n
\nOilladi<\/a>
\nPAIR WITH: Flying Goat Farm Feta<\/strong><\/a>
\nGo Greek: Balance out briny feta with a buttery potion made from mild Manaki olives.<\/p>\n
\nCobram Estate<\/a>
\nPAIR WITH: Monte Veronese PDO<\/strong>
\nBright tropical aromas and a hint of nuts bring out the fruity notes in this Italian wedge.<\/p>\n
\nCastillo de Canena<\/a>
\nPAIR WITH: Crooked Face Creamery Smoked Ricotta<\/strong><\/a>
\nFor a kick of campfire, match woodsy cold-smoked ricotta with the toasty notes of oak-smoked oil.<\/p>\n
\nLucini<\/a>
\nPAIR WITH: Gorgonzola Dolce PDO<\/strong><\/a>
\nDrizzle this handpicked Italian blend onto fudgy Gorgonzola for peppery oomph.<\/p>\n
\nOlympian Green<\/a>
\nPAIR WITH: Mt. Vikos Barrel Aged Feta<\/strong><\/a>
\nA dense yet open texture means this zippy feta\u2019s just right for catching all that green goodness.<\/p>\n<\/p>\n
\nMuraglia<\/a>
\nPAIR WITH: Cellars at Jasper Hill Cabot Clothbound<\/strong><\/a>
\nAmplify Cabot Clothbound\u2019s caramel notes with a fragrant oil from the Peranza olive.<\/p>\n
\nTenuta di Capezzana<\/a>
\nPAIR WITH: Pecorino di Pienza<\/strong>
\nPienza\u2019s pecorino is rubbed with olive oil during the make: Harken back to its roots with an herbal Tuscan option.<\/p>\n
\nPelasgaea<\/a>
\nPAIR WITH: Montchevre Fresh Goat Cheese<\/a><\/strong>
\nPlop rounds of ch\u00e8vre into a bath of sweet, herb-spiked Greek oil, suggests Bucciarelli, and let it sit for a week.<\/p>\n
\nJean Marie Cornille<\/a>
\nPAIR WITH: Landmark Creamery Petit Nuage<\/a><\/strong>
\nLush Proven\u00e7al olive oil lends a taste of springtime to fluffy sheep\u2019s milk curds.<\/p>\n
\nPJ Kabos<\/a>
\nPAIR WITH: Graviera PDO<\/strong>
\nFor a Greek treat, dredge a wedge of semi-firm cheese then fry in grassy oil from Koroneiki olives, suggests PJ Kabos owner James Panagiotopoulos.<\/p>\n
\nMoulin Oltremonti<\/a>
\nPAIR WITH: Vermont Shepherd Verano<\/a><\/strong>
\nPunch up this milky and herbaceous summer wheel with a Corsican oil with a hint of wild mint.<\/p>\n
\nApollo Olive Oil<\/a>
\nPAIR WITH: Vermont Creamery Coupole<\/a><\/strong>
\nLight and creamy goat cheese lets the delicate richness of this California olive oil shine.<\/p>\n<\/p>\n
\nOlive Oil Lovers<\/a>
\nPAIR WITH: Lazy Lady Farm The Thin Red Line<\/strong>
\nInfused oil amps up the smoked paprika flavor of this Vermont round, creating a bacon-inspired bite.<\/p>\n
\nMagna Olea<\/a>
\nPAIR WITH: S\u00e3o Jorge PDO<\/a><\/strong>
\nPlay it Portuguese with tangy table cheese and a spicy-sweet oil from Cobrancosa olives.<\/p>\n
\nOlis de Catalunya<\/a>
\nPAIR WITH: Mahon Reserva<\/a><\/strong>
\nA drizzle of this lively oil, with notes of tomato and grass, adds sass to a snackable Spanish wedge.<\/p>\n
\nO-Med<\/a>
\nPAIR WITH: Piave Vecchio PDO<\/a><\/strong>
\nJapanese citrus gives this oil a tropical tinge\u2014perfect to accentuate Piave\u2019s notes of pineapple.<\/p>\n
\nGaea<\/a>
\nPAIR WITH: Mozzarella Company Mascarpone Torta Basil<\/a><\/strong>
\nGlug a fruity Greek blend onto flavored mascarpone to highlight the fresh basil.<\/p>\n
\nCalivirgin<\/a>
\nPAIR WITH: Cypress Grove Purple Haze<\/a><\/strong>
\nLemons and olives are crushed together in this zingy California oil. Matched with lavender- and fennel-tinged ch\u00e8vre, you can taste a whisper of summer.<\/p>\n