When summer arrives and evenings grow longer, barbecuing becomes the essential ritual for friendly gatherings. Grilled meats, sun-kissed vegetables, marinated fish... everything comes together for a festive meal. But what distinguishes an ordinary barbecue from a true Mediterranean feast are the condiments. In Italy, and particularly in the South, you never put grilled food on the table without quality olive oil, a drizzle of balsamic vinegar, or homemade tapenade. These small details make all the difference.
Why condiments make all the difference at a barbecue
A successful barbecue isn't just about the quality of the meat or mastering the fire. Condiments play a central role: they flavor, tenderize, protect food during cooking, and add the final touches of flavor to the plate. Italian cuisine has understood this for centuries: extra virgin olive oil, balsamic vinegar, and preparations based on olives or sun-dried tomatoes are the pillars of a successful summer table.
Extra virgin olive oil, the base of any successful marinade
In a marinade, olive oil plays a dual role: it is both a flavor carrier and a protective barrier. By coating the food, it allows herbs and spices to penetrate deeply while preserving the texture of the flesh during high-temperature cooking. For marinades of fish, vegetables, or grilling cheeses, a green fruity organic olive oil — with herbaceous and slightly peppery notes — brings an ideal freshness. For red meats, lamb chops, or pork skewers, a ripe fruity organic olive oil, which is rounder and more enveloping, is preferred, pairing perfectly with rosemary, garlic, and thyme. To vary the pleasures according to the evening's grilling, the organic olive oil trio provides the three expressions of Calabrian terroir at your fingertips.
Proportions for a basic marinade: 4 tablespoons of extra virgin olive oil, the juice of half a lemon, 2 minced garlic cloves, fresh rosemary, salt, and pepper. Marinate for at least 1 hour for fish, 2 to 4 hours for meats.
Balsamic vinegar: the secret ingredient for grilled dishes
Less known for this use, balsamic vinegar is nevertheless a valuable ally for barbecuing. A few drops drizzled as a finish on a grilled ribeye steak, lamb chops, or caramelized vegetables bring an incomparable depth of flavor: a slight acidity that balances the fat of the meat, a natural sweetness that highlights the smoky notes of the grilled food. The Gold collection PGI balsamic vinegar from Modena, more concentrated and slightly syrupy, is ideal for drizzling over red meats or grilled figs. The Silver collection PGI balsamic vinegar from Modena, more fluid and balanced, is perfect for grilled vegetables and warm salads. Always use after cooking, never in the marinade, to preserve its aromas.
Italian accompaniments that transform an ordinary barbecue
Bruschetta, tapenades, and pesto: antipasti for the grill
In Italy, the barbecue doesn't start with the meat; it starts with antipasti. Slices of grilled bread rubbed with garlic and topped with DOP basil pesto, generous spreads of black olive tapenade or sun-dried tomato tapenade placed on the table while the fire gets going... this is how guests are welcomed the Italian way. These preparations also serve as accompaniments to grilled dishes: a spoonful of sun-dried tomato tapenade on a grilled chicken fillet, or basil pesto on golden eggplant slices. To easily create a complete antipasti spread, the set of 4 tapenades offers a varied selection, ready to serve.
Grilled Italian-style vegetables: zucchini, eggplant, bell peppers
Grilled vegetables are an essential accompaniment to Mediterranean barbecues. Zucchini, eggplant, bell peppers, tomatoes, and red onions: sliced thickly, brushed with olive oil, and placed directly on the grill, they caramelize and develop concentrated flavors. The key to perfectly grilled vegetables: do not salt them before cooking (to prevent them from releasing too much water), flip them only once, and season them after removing from the heat with a drizzle of raw olive oil, salt, fresh basil, and some pitted black olives in extra virgin olive oil to add a salty and fruity touch. This simple and colorful side dish is suitable for both family meals and festive summer gatherings.
Practical tips for a successful Italian-style barbecue
Express marinades with olive oil
No time to prepare a long marinade? A few tricks can yield flavorful grilled dishes in under 30 minutes. For chicken or shrimp, an express marinade made with bergamot olive oil — an Épicures 2023 medalist — adds an original citrusy and floral note, particularly suitable for white fish, seafood, and poultry. Simply mix 3 tablespoons of this oil with lime juice, garlic, and flat-leaf parsley, and let it rest for 20 minutes. For vegetables, a simple brushing of green fruity olive oil just before cooking is enough to flavor them.
The finishing touches that make all the difference
The finishing touch is the most often overlooked step, yet the most decisive. A drizzle of extra virgin olive oil poured over grilled foods as they come off the heat awakens the aromas and provides a mouthfeel that cooking alone cannot. For red meats and caramelized vegetables, a few drops of PGI balsamic vinegar with red onion — an Épicures 2025 medalist — creates a particularly delightful sweet-and-sour contrast. Freshly chopped herbs (basil, oregano, parsley), fleur de sel, and freshly ground pepper complete the picture. These finishing touches, inherited from Southern Italian culinary tradition, transform each plate into a complete tasting experience, far beyond a simple summer barbecue.
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