When choosing an olive oil, you want to consider whether you want to complement similar flavor profiles and intensities to layer flavors or contrast for more texture and pungency in a dish. Use this general guide to help choose the right oil for the job.
Steamed or raw fish, shellfish, scrambles eggs, aioli/mayonnaise, popcorn, mild greens, fine herbs, mild vegetables and tubers, mild cheese, and bitter flavors
Roast vegetables, dipping, fresh herbs, fresh pasta, pizza, heartier fish, poultry/lighter proteins, stronger greens- ie.arugula, soft cheese, pastry, and ice cream
Beef/grilled meats, lamb, pasta sauce, bold cheeses, bitter greens, broccoli rabe, garlic, resinous herbs, fattiness, umami, caramelization, smoke, and dark chocolate