Extra Virgin Olive Oil in the Nordic Kitchen
An intense extra virgin olive oil from Tuscany may seem like the natural companion to pasta, burrata and tomatoes. But it belongs just as naturally in a Nordic kitchen.
Fish, potatoes, root vegetables, soups and good bread have clean, often delicate flavours. That is precisely what makes them the perfect canvas for exceptional olive oil. Just a few drops can add freshness, vibrant green aromas, richness and the distinctive peppery finish that characterises fresh EVOO.
The secret is not only what you use the oil with, but also when you use it.
Let Laudemio Have the Final Word
Laudemio truly comes into its own when enjoyed raw or added at the very end of cooking.
Its vibrant green aromas, fresh fruitiness, characteristic bitterness and peppery finish are all part of the experience. Used as a finishing oil, these qualities are allowed to take centre stage.
Drizzle it over food just before serving, over vegetables, fish, bread or directly onto the plate. Often, surprisingly little is needed.
A few drops of exceptional olive oil can transform an entire dish.
Nordic Pairings That Really Work
Cod and Skrei. Poached or baked white fish needs very little. A touch of sea salt, perhaps a squeeze of lemon and a generous finishing drizzle of Laudemio add richness, freshness and an elegant peppery contrast to the delicate fish.
Potatoes. Boiled new potatoes, lightly crushed with a fork, finished with sea salt and good extra virgin olive oil. Simple, but remarkably good. The oil finds its way into the cracks, giving the mild potatoes both aroma and character.
Root vegetables. Carrots, celeriac, parsnips and beetroot develop a natural sweetness when roasted. Finish them with extra virgin olive oil and a squeeze of lemon. The oil's green bitterness and peppery character provide a beautiful contrast to their sweetness.
Sourdough bread. Good bread needs almost nothing. Pour a little Laudemio onto a small plate, add a pinch of sea salt and dip. It is one of the simplest ways to truly experience the quality of the oil.
Brunost and waffles. A little unconventional, but worth trying. A few drops of intense, peppery olive oil against the caramel sweetness of Norwegian brown cheese create a surprisingly delicious balance of sweet, bitter and savoury.
Soups. A small swirl of extra virgin olive oil over fish soup, cauliflower soup or root vegetable soup just before serving adds aroma, richness and freshness.
Tomatoes and vegetables. When the ingredients are good, they need very little. Tomatoes, cucumber, grilled vegetables or a simple salad take on an entirely different character with good EVOO, a little salt and perhaps a few drops of lemon.
Can You Cook with Extra Virgin Olive Oil?
Yes. Extra virgin olive oil can be used for everyday frying, baking and cooking.
That does not mean you need to use your most exclusive Laudemio in the frying pan. Laudemio is the estate's prestigious top selection, with an intense aroma and flavour profile that truly shines when enjoyed raw or used as the finishing touch on a completed dish.
For everyday cooking, we therefore offer Fattoria San Michele a Torri's organic extra virgin olive oil in larger formats.
The can for the kitchen. Our 3 and 5 litre cans contain the estate's organic extra virgin olive oil in a format designed for those who use quality olive oil every day. Use it for frying, baking, marinades, dressings and everyday cooking. The metal can also protects the oil effectively from light.
Laudemio for the table. Laudemio is the oil to reach for when flavour deserves to take centre stage. Drizzle it over finished dishes, salads, fish, vegetables, pasta and soups, or simply enjoy it with fresh bread.
Same estate. Same uncompromising approach to quality. Two oils, each with its own role.
A Natural Part of Everyday Life
Good extra virgin olive oil should not be something you save only for special occasions.
Reach for the can when preparing dinner. Roast your vegetables with it, use it in marinades and dressings, or pour it over potatoes. Then, when the food is ready, let a few drops of Laudemio add the final signature.
From Monday night's fish to weekend sourdough.
From one estate in Tuscany to the Nordic kitchen.
Taste the Difference
Fattoria San Michele a Torri has been certified organic since 1993 and cultivates around 40,000 olive trees in the hills outside Florence. The olives are processed in the estate's own mill within 12 hours of harvesting, giving the producer control over the journey from olive grove to finished oil.
Laudemio represents the very finest selection of the estate's production, while the larger formats bring the same uncompromising approach to extra virgin olive oil into the everyday kitchen.
Explore Harvest 2025/2026 and find the format that belongs in your kitchen.