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Olive Oil Pairings for Modern Asian Flavours: From Pandan to Yuzu

UUnknown

2026-02-21

10 min read

Practical olive oil pairings and finishing techniques for Asian flavours — from pandan desserts to yuzu sashimi. Expert tips and 2026 trends.

Hook: Tired of mismatched flavours and confusing labels? Here’s how to use olive oil to unlock modern Asian tastes — from pandan to yuzu — with clarity and confidence.

For foodies and home cooks in the UK, one of the biggest frustrations is picking the right olive oil to match bright Asian herbs, heat-forward spices and delicate citrus like yuzu. You want authentic, single-origin oils that enhance rather than blunt flavours, and practical ways to finish dishes so they sing. In 2026, as Asian–Mediterranean fusion continues to dominate London and regional menus, chefs and home cooks are exploring how extra virgin olive oils can replace or complement traditional Asian fats such as sesame oil — but many decisions still feel like guesswork.

The evolution in 2026: why olive oil now belongs in Asian cooking

By late 2025 and into 2026, two clear trends reshaping our kitchens emerged: a surge in creative cocktails and dishes using ingredients like pandan and yuzu, and an increased consumer demand for traceable, single‑origin extra virgin olive oil as a finishing oil. Chefs from Shoreditch to Singapore are pairing olive oil’s fruitiness and peppery finish with Asian aromatics to add depth, cut heat and bring textural gloss.

Industry surveys and restaurant menus in 2025 showed a growing interest in substituting sesame where allergies, label fatigue or novelty drive change — olive oil offers a versatile alternative. Expect more citrus-infused and herb-forward oils on shelves in 2026 as producers respond to demand for dedicated oils tailored to Asian flavour profiles.

How to think about olive oil pairings for Asian flavours

Start with three decisions: intensity (delicate vs robust), aromatic character (fruity, grassy, peppery), and use (finishing, dressing, low‑heat cooking). Match the oil’s traits to the dish’s dominant element:

Delicate herbs and desserts (pandan, shiso, chrysanthemum): choose gentle, fruity oils.
Citrus-driven dishes (yuzu, lime, sudachi): bright, slightly grassy oils with floral top notes work best.
Spice and umami (gochujang, sichuan pepper, miso): favour peppery, high‑polyphenol oils to stand up to bold flavours.

Key olive oil varietals and what they bring to Asian profiles

Below are varietals we recommend — with practical pairing notes and when to use them as a finishing oil or for low-heat applications.

Arbequina (Spain) — low bitterness, very fruity and almond-sweet. Use with pandan desserts, coconut rice, mild fish ceviche and yuzu‑lime dressings. Ideal as a finishing oil where you want silk and fragrance.
Koroneiki (Greece) — small-fruit, intensely fruity with herbaceous notes. Bright with citrus; match with yuzu ponzu, citrus salads and light wok-seared prawns finished with oil.
Frantoio / Leccino (Italy) — balanced, herbal, with medium pepper. Works well with basil, Thai basil, lemongrass and basil pesto riffs; excellent for vinaigrettes and charred aubergine salads.
Picual / Coratina (Spain / Italy) — robust, peppery, high polyphenols. Use when pairing with fermented or spicy dishes like kimchi pancakes, gochujang-glazed aubergine or Szechuan‑style dishes to cut through richness.
Hojiblanca — almond and green‑tomato notes. Great for tofu, grilled mackerel, and savoury pandan dishes where you need a subtle backbone without overwhelming aromatics.

Finishing techniques that make olive oil sing with Asian ingredients

Finishing is an art: the same oil can transform a dish by how and when you add it. Below are chef-tested techniques you can use at home.

1. Expressed oil mist (for cocktails and delicate plates)

Use a small atomiser or kitchen spray to mist a fine layer of a delicate oil (Arbequina or Koroneiki) over drinks like a pandan‑infused negroni or a yuzu martini. The oil carries aromatic top notes and leaves a glossy sheen without greasiness.

Technique: Pour 20–30ml of oil into a food‑grade atomiser. Lightly spritz above the surface of the cocktail or dish from 15–20cm to create a fragrant halo. Test once — overdoing it will mute acidity.

2. Warm oil pour (for sashimi, salads, and grilled fish)

Warm the oil slightly (to around 30–35°C) to release aromatics before finishing cold dishes. Use a peppery oil for spicy miso aubergine, or a Koroneiki for yuzu‑dressed sashimi.

Technique: Place oil in a small heatproof jug and sit in a bowl of warm water for 2–3 minutes. Drizzle sparingly right before serving.

3. Olive oil vinaigrette with Asian umami

Replace sesame oil in dressings with a 50:50 blend of light fruity olive oil and toasted neutral oil (or use pure extra virgin for finishing only). Add rice vinegar, a dash of yuzu juice or ponzu, a teaspoon of miso or tamari and a touch of honey. This creates a savoury-sweet dressing for salads and slaws.

4. Infused oils as sesame alternatives

To mimic sesame's toasty, nutty profile, make a lightly toasted olive oil by gently warming extra virgin olive oil with a few toasted sesame seeds or roasted peanuts, then straining. Use this sparingly as a finishing oil where you want sesame-like depth without using pure sesame oil — useful for allergen-friendly menus.

Safety tip: toast seeds separately and strain quickly; refrigerate infused oil and use within 5–7 days. For longer storage, use a commercial toasted‑flavour olive oil or toasted nut oil blended at time of service.

5. Oil float and foam for cocktails (pandan negroni adaptation)

Modern cocktail bars have been using expressed oils and thin oil floats to add aromatics without slick mouthfeel. For a pandan negroni, consider a light Arbequina or a pandan‑infused olive oil float to accentuate the pandan gin’s fragrance.

Technique: Chill the cocktail. Using the back of a spoon, very gently pour a teaspoon of oil so it floats on the surface. Alternatively, use an atomiser for a finer distribution. For pandan infusion, prefer pandan extract or cold‑infused oil using dried pandan or a tiny amount of pandan paste to avoid spoilage.

“A whisper of oil can lift the aromatic top notes — the trick is micro‑quantities and testing.” — Head Chef, London fusion kitchen

Practical pairings: match-ups you can make today

Below are concrete pairing suggestions for common Asian ingredients — pick the oil, the technique and an application (cheese, salad, bread or cocktail).

Pandan

Oil: Arbequina or light Koroneiki
Technique: drizzle warm oil over coconut panna cotta or pandan chiffon cake; use in a sweet syrup for sticky rice
Pairs: coconut, toasted rice, pandan negroni garnish (atomised oil)

Yuzu

Oil: Koroneiki or a light, floral Arbequina
Technique: micro‑planed yuzu zest over olive oil to release volatile oils; mix olive oil + yuzu juice for dressing on sashimi or green salads with mizuna
Pairs: sashimi, burrata with shiso, cold soba salads

Shiso & Thai basil

Oil: Frantoio / Leccino — herbal and balanced
Technique: blitz leaves with oil to create a basil‑shiso chimichurri for grilled seafood or tofu
Pairs: grilled octopus, tofu steaks, rice bowls

Kaffir lime & lemongrass

Oil: Koroneiki or a mild Arbequina
Technique: infuse oil with kaffir zest for a few hours (cold infusion) and finish grilled fish; use oil in vinaigrette for green papaya salad
Pairs: grilled seafood, cucumber salad, cold noodle bowls

Sichuan pepper & gochujang

Oil: Picual / Coratina — high pepper and fruit
Technique: use oil warm to deglaze a wok, then finish with a drizzle. For gochujang, balance with a citrusy oil to lift sweetness and tame heat
Pairs: dumplings, fried rice, kimchi pancakes

Pairings with cheese, salads, bread and cocktails

Cheese

Extra virgin olive oil elevates cheese plates by adding fat, aroma and contrast. Match intensities: soft, milky cheeses (burrata, ricotta) pair beautifully with floral Arbequina or Koroneiki finished with yuzu zest and toasted sesame crumbs (for crunch). Aged sheep’s cheese or pecorino can stand up to a robust Picual drizzled with honey and shiso.

Salads

For salads that feature Asian aromatics, emulsify olive oil with an acid (rice vinegar, yuzu juice) and add a touch of umami (miso, tamari). Use the oil varietal to match the salad theme: Arbequina for mango‑and‑pandan slaws; Frantoio for Thai‑style herb salads; Picual when the dressing includes chilli or fermented sauces.

Bread, bao and dipping oils

Transform plain bread or bao into a fusion starter: mix extra virgin olive oil with a splash of light soy, yuzu juice and finely sliced chilli. For bao, a finishing drizzle of toasted‑seed infused olive oil adds the sesame mouthfeel without the allergen. Serve with micro herbs and a grating of lime zest.

Cocktails

Use olive oil not as a bulk ingredient but as an aromatic accent: expressed oil mist, a thin oil float for texture or an oil‑rinsed glass to add aromatic continuity. In a pandan negroni, try a light Arbequina atomised over the surface to carry pandan’s top notes. If experimenting with a fat‑wash, remember that olive oil’s viscosity can alter mouthfeel considerably — start with tiny quantities and strain thoroughly.

Practical rules for success and food safety

Use finishing oils fresh: delicate varietals are best within 3–6 months of harvest for top aromatics; check harvest dates and buy single‑origin when possible.
Store correctly: cool, dark place away from heat and light; avoid the dishwasher or the top of the fridge. Small dark bottles are ideal.
Infusions and shelf life: cold infuse with dried aromatics or commercial extracts for safety. Fresh plant infusions (pandan leaf, fresh citrus zest) should be refrigerated and used within 5–7 days.
Start small in cocktails: use atomisers or spoons to control quantity. Olive oil can coat the palate quickly; less is more.
Label and rotate: Especially if you run tastings or host, label bottles with harvest dates and rotate stocks to preserve freshness.

Advanced strategies for chefs and serious home cooks (2026 and beyond)

For those ready to professionalise their approach, here are advanced techniques currently used by progressive kitchens in 2026.

Single‑origin pairing menus: curate tasting flights of single‑estate oils with specific Asian ingredients — e.g., a Koroneiki with yuzu cured salmon, a Picual with fermented chilli duck.
Cold‑pressed herb emulsions: make emulsions rather than plain drizzles for better cling on vegetables — blend oil with soy, yuzu and a stabiliser like lecithin for restaurant‑grade dressings.
Analytical pairing: use polyphenol and volatile compound charts (available from producers) to match oil chemical profiles to dish aromatics. High‑polyphenol oils pair well with bitter or spicy profiles; low‑polyphenol oils highlight florals and citrus.
Sustainable sourcing & transparency: prefer UK and EU single‑estate oils with clear harvest and pressing dates — consumers in 2026 increasingly demand provenance and fair practices.

Actionable takeaways — what to try this week

Buy one light fruity oil (Arbequina or Koroneiki) and one peppery oil (Picual or Coratina).
Make a yuzu‑olive oil vinaigrette (yuzu juice, 3 parts oil to 1 part acid, miso paste, salt). Dress a sashimi or mixed herb salad.
Create a pandan‑infused syrup for desserts and finish plates with a few drops of Arbequina. Alternatively, atomise Arbequina over a pandan‑gin cocktail for extra lift.
Replace sesame in one recipe this week: make a toasted‑seed infused olive oil and use it as a drizzle over noodles or bao.

Final thoughts: the future of olive oil in Asian fusion cuisine

In 2026, olive oil is no longer a curiosity on Asian menus — it’s a deliberate tool for layering aroma, texture and healthful fat. The trend toward single‑origin finishing oils and custom infusions is only accelerating, driven by chefs and consumers who value traceability and sensory precision. Whether you’re finishing a pandan negroni, dressing a yuzu salad, or replacing sesame for allergen‑friendly cooking, the right olive oil — chosen for intensity, aroma and freshness — will elevate your dish.

Start small, taste deliberately and document your pairings. Over time you’ll build a personal library of oil–ingredient matches that make fusion cooking predictable and joyous.

Call to action

Ready to taste the difference? Explore our curated selection of single‑origin finishing oils tailored for Asian flavours, or sign up for our free pairing guide and recipe pack. Try the yuzu vinaigrette and pandan negroni oil mist this weekend — then tell us which oil became your new favourite.

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