September courgette and tomato skillet with ripe fruity olive oil: the simple, tasty Italian recipe

September 19, 2026

The secrets of an Italian skillet: choosing the right ingredients

To get a courgette and tomato skillet right the Italian way, it all starts with choosing your vegetables. In September, courgettes and tomatoes are at their peak at the markets, full of sun and flavour. Go for firm, properly ripe vegetables, locally grown if you can.

Ripe fruity olive oil plays a central role here: it brings soft, balanced notes without dominating the dish. For this recipe, the organic ripe fruity olive oil 200 ml is ideal for bringing out the tenderness of the vegetables. This aromatic profile, typical of late-summer oils, pairs perfectly with the melting texture of courgettes and the freshness of tomatoes.

Don't forget that adding olive oil raw, as a finishing touch, makes all the difference: it preserves the aromas and gives your dish a true Mediterranean signature. You can also discover how to personalise your olive oil bottle for a table that looks like you.

Recipe: courgette and tomato skillet with ripe fruity olive oil

Ingredients for 4 people

3 medium courgettes
4 properly ripe tomatoes
2 cloves of garlic
3 tablespoons of ripe fruity olive oil (1 of them for finishing)
A few fresh basil leaves
Salt and freshly ground pepper

Step-by-step preparation

Cut the courgettes into half-rounds and the tomatoes into quarters.
Heat 2 tablespoons of ripe fruity olive oil in a large pan.
Add the sliced garlic and cook it gently without letting it colour.
Add the courgettes, season with salt and pepper, and cook for 5 minutes over medium heat.
Stir in the tomatoes and carry on cooking for another 5 to 7 minutes; the vegetables should stay slightly firm.
Off the heat, pour in the last tablespoon of raw ripe fruity olive oil and mix gently.
Scatter with fresh basil just before serving.

For a change, you can add a few pitted black olives in olive oil for an even more Mediterranean touch (pitted black olives in olive oil).

Why is ripe fruity olive oil ideal for this skillet?

Ripe fruity olive oil stands out for its aromas of ripe fruit, sweet almond and apple. It brings roundness on the palate and a softness that balances the acidity of the tomato and the freshness of the courgette. Unlike a green fruity oil, which is more herbaceous and peppery, it accompanies September vegetables without masking their flavours.

In Calabria, the Carolea variety is often used for this kind of preparation: its silky, barely bitter profile makes it perfect for finishing a vegetable dish raw.

To explore other uses for this oil, discover the discovery duo, two 500 ml bottles and imagine your own pairings at the table.

Chefs' tips and Italian variations

For a richer version, add a few shavings of Parmesan or pecorino when serving.
The skillet can be eaten hot, warm or cold, as a side dish or as a vegetarian main.
For a festive touch, present it on a large sharing board, the way you would an Italian antipasti: set of four spreads.
If you're cooking for an event, think about personalising an olive oil bottle or take a look at the professionals area.

Summary table: when to add the olive oil

Frequently asked questions

Which olive oil should you choose for a Mediterranean vegetable skillet?

For a Mediterranean vegetable skillet, a ripe fruity olive oil is recommended: it wraps around the vegetables without dominating their flavours. Discover the ripe fruity olive oils that are ideal for this use.

When should you add the olive oil in a skillet?

Add part of the olive oil at the start of cooking for tenderness, then always finish with a raw touch off the heat to preserve the aromas and bring an authentic shine.