This is common knowledge in olive oil producing countries. For instance, how a punchy olive oil from Moraiolo blends with a Bistecca Fiorentina or any tomato based pasta sauce of Tuscany. And how the mildest of Ligurian Taggiasca olive oil is used for sea food topping.

Bring me the most robust and intense EVOO, maybe an 8-8-8, and I’ll show you how it looses its bitterness and pungency characteristics instantly on anything you pour it on. That’s a fact, the rest is pseudo-science.