When you want to pair olive oils with tasty Italian pasta dishes, think about these different types based on their flavors:

1. Extra Virgin Olive Oil (EVOO):

   • This oil is special because it has low acidity (less than 0.8%).
   • It's perfect for drizzling on top of finished meals.
   • It works great in sauces like pesto, where the oil's taste makes the dish even better.

2. Tuscan Olive Oil:

   • This oil is strong and a bit spicy, making it a good match for hearty meals like ragù.
   • It has a lot of healthy compounds called polyphenols (200-500 mg/kg), which also add to the flavor.

3. Ligurian Olive Oil:

   • This one is milder and has a fruity taste, which goes well with seafood pasta.
   • In its region, about 70% of this oil is used for cooking.

4. Calabrian Olive Oil:

   • This oil is rich and spicy, making it great for adding flavor to spicy Arrabbiata sauce.
   • It usually has a fruity smell with a touch of spice, which enhances hotter dishes.

Using these oils will bring out the best flavors and make your Italian cooking experience even more enjoyable!