Not all oils are the same

Beijing, 7 April 2026 – In recent years, the Chinese market has shown a growing interest in premium food products that reflect a region, a tradition and a distinctive sensory experience. Against this backdrop, European extra virgin olive oil is experiencing a new phase of appreciation: no longer merely a condiment, but a signature ingredient capable of enhancing flavour and enriching every culinary creation. Whilst European extra virgin olive oil has long been appreciated primarily for the benefits associated with the Mediterranean diet, today consumers, chefs and catering professionals are also beginning to discover its gastronomic value. Like wine, every extra virgin olive oil has its own sensory profile, determined by the olive variety, the region of origin and the production techniques.

Hints of artichoke, freshly cut grass, green tomato, fresh almond and aromatic herbs, together with varying degrees of bitterness and pungency, make each oil unique and particularly well-suited to complementing specific ingredients and dishes. It is precisely this sensory richness that makes extra virgin olive oil one of the key players in contemporary fine dining. To promote this culture of pairing, Unaprol – the Consorzio Olivicolo Italiano – is returning for the second year of the project “ECCECHINA, European olive oil: a symbol of Mediterranean culture to satisfy Eastern palates”, co-funded by the European Union, presenting a new edition of the Michelin-starred recipe book dedicated to pairings between cuisine and certified European extra virgin olive oil.

Each recipe is paired with a specific EVO selected on the basis of its sensory profile. The European PDO, PGI and Organic certifications guarantee origin, quality and traceability, whilst helping to preserve European olive biodiversity and promote products with distinctive and recognisable characteristics.

Among the recipes featured, a refined fish tartare with tomato water and courgette flowers is accompanied by a Tuscan PGI extra virgin olive oil, with elegant notes of almond and artichoke, capable of complementing the delicacy of the fish without overpowering its aromas. The dialogue between different culinary traditions continues with a soy-marinated pork capocollo, paired with a Canino PDO extra virgin olive oil, whose balance of bitterness and piquancy complements the intense flavours of the dish and the sweetness of the apples. Even the dessert finds a surprising ally in extra virgin olive oil: an apple and beetroot rose is enhanced by a delicate Riviera Ligure DOP extra virgin olive oil, which brings out its fragrance whilst maintaining its flavour balance.

The aim is to promote a genuine culture of pairing, guiding Chinese consumers in their discovery of European extra virgin olive oil not only as a healthy food, but as an ingredient capable of interpreting contemporary cuisine through its scents, flavours and regional identities.

In a market increasingly focused on quality, certified origin and the search for new sensory experiences, European extra virgin olive oil thus confirms its status as a premium product capable of combining tradition, authenticity and innovation.

For further information, visit the official websitehttps://enjoyeuevoo.eu/ and the Weibo and WeChat accounts.