Summer is here, and with it, barbecue season. Olive oil, a pillar of Mediterranean cuisine, is also one of the best allies for successful marinades and grilling. A flavor enhancer, and a protector of meats, it transforms a simple outdoor meal into a true Italian feast. Here’s how to use it properly, from choosing the right bottle to the condiments that make all the difference.
Why olive oil is the perfect barbecue companion
Extra virgin olive oil isn't just for salads or finishing dishes. On the barbecue, it plays a fundamental role: it protects food from direct heat, promotes even cooking, and acts as a carrier for the aromas of herbs and spices. Unlike other fats, it withstands moderate temperatures well and provides a distinct flavor that naturally pairs with Mediterranean produce.
The role of olive oil in a marinade
In a marinade, olive oil serves three essential functions. First, it creates a protective barrier around the food, shielding it from the excessive acidity of other ingredients (lemon juice, vinegar). Second, it carries the aromas of herbs and spices deep into the meat. Finally, it helps maintain the tenderness of meats and fish during cooking. For a light and herbaceous marinade, a fruity green organic olive oil with notes of fresh grass and artichoke is particularly suitable.
Which olive oil to choose for barbecue?
The choice of olive oil depends on the type of food and desired flavor. For mild and enveloping marinades, a fruity mature organic olive oil with notes of ripe tomato and almond will perfectly suit red meats. For more aromatic preparations, infused oils offer valuable time savings: an organic basil olive oil instantly perfumes a chicken or vegetable marinade, while a garlic & chili organic olive oil adds character to skewers and sausages. To discover several aromatic profiles, the trio of organic olive oils allows you to explore different combinations depending on the day's ingredients.
Italian-style marinades: successful pairings
Italian cuisine excels in the art of simple and effective marinades: few ingredients, quality products, and a result that speaks for itself. Here are the most successful pairings according to the type of food.
For meats and skewers
For chicken or lamb skewers, mix a fruity green organic olive oil with lemon juice, crushed garlic, rosemary, and thyme. Marinate for at least two hours in the refrigerator. For a richer version, incorporate a spoon of DOP basil pesto into the marinade: the herbs and Genovese basil coat the meat with a deep, vegetal flavor. For red meats, a marinade based on garlic & chili organic olive oil, rosemary, and a drizzle of balsamic vinegar will give a caramelized and fragrant crust.
For fish and seafood
Fish and seafood require a lighter and shorter marinade (30 minutes is usually sufficient). Combine a lemon olive oil with flat-leaf parsley, garlic, and a pinch of salt: this simple marinade enhances sardines, sea bream, and shrimp without masking their natural flavor. For a more original touch, orange & lemon olive oil adds a citrusy and slightly sweet note that pairs particularly well with white fish and scallops.
For grilled vegetables
Summer vegetables—zucchini, eggplant, bell peppers, tomatoes—are perfectly suited for grilling. Coat them with a fruity mature organic olive oil with salt, pepper, and herbs de Provence, then let them marinate for 15 to 30 minutes before grilling. For a more flavorful marinade, add a spoonful of sun-dried tomato spread diluted in oil: the vegetables will take on a concentrated, sun-kissed flavor, directly inspired by the culinary traditions of southern Italy.
How to enhance your grilled dishes with the right condiments
A successful grilled dish isn't just about cooking. The condiments served at the table—as a finish or accompaniment—often make all the difference between an ordinary meal and a memorable one.
Balsamic vinegar as a finishing touch
A few drops of balsamic vinegar on grilled meat or hot vegetables are enough to transform the dish. Balsamic vinegar adds a sweet-and-sour note that contrasts with the smoky flavor of the grill and enhances the flavors without overpowering them. The Gold Collection IGP balsamic vinegar, with its slightly syrupy texture and complex aromas, is ideal for this finishing use. For a more original version, red onion balsamic vinegar pairs particularly well with grilled meats and warm goat cheese.
Tapenades and pesto: the perfect accompaniments
Arranged on the table next to the grilled dishes, Italian spreads transform the meal into a true Mediterranean feast. The black olive tapenade, prepared with extra virgin olive oil, can be spread on toasted bread or accompany meats with a savory intensity. DOP basil pesto is served as an accompanying sauce for fish or grilled vegetables. To vary the pleasures, the set of 4 tapenades allows you to offer several flavors at the table—black olives, sun-dried tomatoes, pesto—and let everyone compose their plate according to their desires.
FAQ
Can olive oil be used directly on the barbecue grill?
Yes, brushing the grill with olive oil before cooking prevents food from sticking. Use a brush or an oil-soaked paper towel. For this use, prefer extra virgin olive oil.
How long should food be marinated for?
This depends on the type of food: 30 minutes is enough for fish and vegetables, while meats benefit from a marinade of 2 to 12 hours in the refrigerator. The thicker the cut, the longer the marinating time can be.
Can a marinade be reused after cooking?
No, a marinade that has been in contact with raw food should not be reused as is. If you wish to use it as a sauce, bring it to a boil for several minutes before serving.
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