Notes on olive oil & taste
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9 articles
Combining extra virgin olive oil with Korea's fermented jang pastes opens unexpected flavor territory — but the ratios matter. This guide breaks down the optimal oil-to-jang proportions for soy sauce, gochujang, and doenjang, with practical applications for each.
OLEA Editorial
Extra virgin olive oil is claiming a growing share of South Korea's cooking oil shelves, driven by single-person households, the home-cooking surge, and a wider wellness conversation. Here is how the shift is taking shape.
OLEA Editorial
Perilla oil and sesame oil have long held the finishing-oil role in Korean cooking. Here are five spots where extra virgin olive oil can sit beside them without displacing them.
OLEA Editorial
Sesame oil has long ruled the Korean festive kitchen, but extra virgin olive oil is quietly earning a place beside it. This guide covers which holiday dishes benefit most from EVOO, how to blend the two oils, and how to keep a bottle in good condition through a long cooking day.
OLEA Editorial
Korean table fish — flounder, sea bream, and beltfish — each have distinct textures and fat levels that call for different extra virgin olive oils. This guide borrows from Mediterranean cooking logic and applies it directly to the Korean kitchen.
OLEA Editorial
Korean temple food and extra virgin olive oil share a quiet common language — letting ingredients speak for themselves. Where one tradition clears the table of pungent aromatics, the other arrives with grass, almond, and herb notes that fill exactly the space left behind.
OLEA Editorial
Decades-old Korean restaurants are quietly adding extra virgin olive oil to their kitchens — not as a foreign import, but as a natural extension of the country's long tradition of finishing dishes with oil. From namul drizzles to doenjang blends, the logic is more intuitive than it first appears.
OLEA Editorial
Korea's traditional seasonal dishes — from dongji red-bean porridge to samgyetang chicken soup to Daeboreum wild-green namul — carry centuries of culinary wisdom. This guide explores how extra virgin olive oil can join that table without disrupting it.
OLEA Editorial
From a finishing pour over doenjang jjigae to kimchi bruschetta, extra virgin olive oil slots into the Korean fermented table more naturally than you might expect. Here is the flavor logic and the practical how-to.
OLEA Editorial