Why garlic and chilli olive oil brings grilled vegetables to life
Garlic and chilli olive oil, made by crushing the fruit together with the olives during extraction, has nothing in common with an oil simply flavoured by adding an aroma. This method guarantees an intensity and an authenticity of taste that turn grilled vegetables into a signature dish. Summer vegetables still around in September — aubergines, peppers, courgettes — benefit especially from this pairing, each one soaking up the power of the garlic and the spicy note of the chilli.
For an even more pronounced experience, choose local vegetables picked at peak ripeness, and add the oil right after cooking to preserve all its aromatic richness. Discover too how organic garlic and chilli olive oil can work at other moments of the meal.
The ideal pairings: a practical guide
Grilled aubergines and garlic and chilli olive oil
Aubergines soak up the oil particularly well, revealing an exceptional melting texture. Pour a drizzle of garlic and chilli olive oil as soon as they come off the grill for a burst of flavour.
Peppers and courgettes: freshness and character
Red and yellow peppers, just like courgettes, gain character from the chilli's spicy note. For variety, add a pinch of fleur de sel and a few fresh herbs after the oil.
Grilled tomatoes and potatoes
Heirloom tomatoes and new potatoes, grilled over embers or in the oven, take on a whole new dimension with a touch of garlic and chilli oil. Let them rest a few minutes so the aromas really sink in.
Don't forget that you can also personalise your bottle for a one-of-a-kind table experience, on the personalised bottle page.
Tips for getting the pairing right
- Choose seasonal vegetables, ideally local and picked at peak ripeness.
- Cut them into thick slices so they don't dry out during cooking.
- Grill them over high heat to caramelise the juices and concentrate the flavours.
- Add the garlic and chilli olive oil right after cooking, while the vegetables are still hot.
- Finish with a pinch of salt and, why not, a little lemon zest or a few fresh herbs.
If you like discovering new things, the set of four tapenades goes beautifully with these Mediterranean plates.
Vegetable and flavoured oil pairing chart
For more ideas, discover the full range of flavoured olive oils.
Frequently asked questions
How much garlic and chilli olive oil should you use for grilled vegetables?
Count on about one tablespoon for 300 g of vegetables. Adjust to your taste and the intensity you're after. For a family tasting, the 200 ml organic garlic and chilli olive oil format is ideal.
Can you combine several flavoured oils on the same vegetables?
Yes, you can pair garlic and chilli olive oil with a touch of lemon for extra freshness. Vary it with the season and the dish. You'll also find advice on bottle personalisation to adapt the oils to your taste.
How do you store a flavoured olive oil once opened?
Keep it away from light and close the bottle properly after each use. Use it within six months to enjoy all its aromas. For large gatherings, think about supply through the professionals area.
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