Extra virgin olive oil: the base of any good marinade
Why olive oil is essential for barbecuing
Extra virgin olive oil is much more than just a fat: it's a condiment in its own right that structures the marinade, protects food from direct heat, and sets the aromas of herbs and spices. Unlike neutral oils, it brings a depth of flavor that is revealed during cooking. For grilling, it's best to choose a quality cold-pressed oil, whose aromas hold up well to the moderate heat of the barbecue.
Green fruity or ripe fruity: which to choose for marinating?
The choice of fruitiness depends on the type of grilled food. For white meats, fish, and vegetables, an organic green fruity olive oil brings vegetal and slightly peppery notes that enhance flavors without overpowering them. For red meats, mushrooms, or root vegetables, an organic ripe fruity olive oil — softer and rounder — envelops the food with a silky texture and aromas of ripe fruit. To vary the pleasures according to the dishes, the organic olive oil trio 200 ml provides both fruity options at hand, as well as bergamot oil.
Italian marinade: basic recipe
A classic Italian marinade consists of extra virgin olive oil, crushed garlic, fresh rosemary, lemon juice, and a pinch of salt. For chicken or lamb skewers, marinate for at least two hours in the refrigerator. For vegetables (zucchini, eggplant, bell peppers), thirty minutes are enough. Bergamot olive oil — silver medalist at Épicures 2023 — is particularly suitable for fish and seafood marinades: its citrus notes bring an unexpected freshness that pairs perfectly with summer grilling.
Italian condiments to accompany grilled dishes
Balsamic vinegar: the finishing touch
A drizzle of balsamic vinegar over hot grilled food is one of the simplest techniques to elevate a dish. The acidity of the vinegar balances the fat of the meat and slightly caramelizes the surface, creating a natural glaze. The Modena IGP Gold Collection balsamic vinegar, with its dense texture and aromas of cooked fruit, is ideal for drizzling over beef ribs, duck breasts, or grilled vegetables. For a more original touch, the red onion IGP balsamic vinegar — Silver medal Épicures 2025 — brings a slightly sweet and vinous note that pairs very well with pork skewers or seasonal vegetables.
Tapenades and spreads: for aperitifs and sides
Before dinner, a beautiful aperitif platter is a must. The black olive tapenade — prepared with extra virgin olive oil — can be spread on grilled bread slices for a quick and tasty antipasto. The sun-dried tomato tapenade accompanies grilled vegetables or can be used in summer sandwiches. To create a complete platter effortlessly, the set of 4 tapenades brings together the essentials of Italian savory delicatessen in one convenient box.
Basil pesto: versatile accompanying sauce
The DOP basil pesto with olive oil is one of the most versatile sauces for Italian-style barbecues. It can be used as an accompanying sauce for grilled chicken or vegetables, as a marinade base mixed with olive oil, or as a condiment to be placed directly on grilled bread slices. Prepared with DOP Genoese basil, it retains all the freshness and aromatic intensity of fresh basil.
Composing a friendly Italian summer meal
The aperitif: antipasti and sharing platters
An Italian barbecue always begins with a generous aperitif. Pitted black olives in olive oil are an essential base, arranged in a bowl with some fresh herbs. They are accompanied by bruschetta topped with tapenade, raw vegetables to dip in olive oil, and a glass of chilled white wine. The idea is to create a generous table where everyone can pick and choose as they please, in the friendly spirit of Italian antipasto.
Grilling: organization and timing
To successfully host an Italian barbecue, organization is key. Prepare marinades the day before, take meats out of the refrigerator thirty minutes before cooking, and plan for different heat zones on the barbecue: a high heat zone for searing, and a moderate zone to finish cooking. Vegetables (zucchini, eggplant, bell peppers, cherry tomatoes) are grilled last and served warm, drizzled with organic green fruity olive oil and a little fleur de sel.
Gift idea: a gourmet box for grilling enthusiasts
For a food lover or a frequent host, a customizable gift box with a selection of olive oils, balsamic vinegar, and tapenades makes an original and useful gift. It's also a great way to introduce guests who are not yet familiar with them to Italian regional products.
Frequently asked questions about Italian barbecue
Can olive oil be used for direct cooking on the barbecue?
Extra virgin olive oil tolerates moderate barbecue temperatures well (up to about 180-200 °C). For very high-temperature cooking, it is better to use it in marinades or as a finishing oil rather than as a direct cooking oil.
What is the difference between an IGP balsamic vinegar and a classic balsamic vinegar?
IGP (Protected Geographical Indication) balsamic vinegar from Modena is produced according to strict specifications, from cooked grape must and wine vinegar. It is distinguished by its density, complex aromas, and sweet-acid balance. A balsamic vinegar without geographical indication may contain additives and generally has less aromatic complexity.
How to store olive oil after opening?
Olive oil should be stored away from light and heat, ideally in a closed cupboard. Once opened, it is best consumed within two to three months to fully enjoy its aromas.
lucangeli.it
