Summer invites us to bring out the barbecue, light up the plancha, and gather family and friends around a table set outdoors. To enhance grilled meats, fish, and vegetables, one ingredient naturally stands out in Mediterranean cuisine: extra virgin olive oil. Well-chosen and properly used, it transforms a simple grilled dish into a flavorful, aromatic, and generous meal.
Why olive oil is essential for summer grilling
Olive oil has held a central place in Mediterranean cuisine for millennia. In summer, it becomes an indispensable ally for barbecues and planchas: it protects food from direct heat, enhances the aromas of herbs and spices, and adds a fruity flavor that elevates every bite.
The role of olive oil in marinades
Marinating is an ancient culinary technique that involves resting food in a liquid mixture before cooking. Olive oil plays an essential role: it forms a protective barrier around meats and fish, prevents drying out from heat, and acts as a carrier for the aromas of herbs, garlic, and spices. A marinade based on organic ripe fruity olive oil, soft and enveloping, is perfect for white meats and delicate fish. For red meats and more intense preparations, an organic green fruity olive oil, more herbaceous and peppery, will add character.
Which olive oil to choose for barbecuing?
Not all olive oils are equally suitable for barbecuing or plancha cooking. It is recommended to use a quality extra virgin olive oil, whose smoke point is high enough to withstand cooking temperatures. For marinades and finishes, flavored oils offer an incomparable palette of flavors. The discovery duo of 2 x 500ml organic olive oil bottles allows you to test two different aromatic profiles and vary the pleasures depending on the grilled foods.
How to prepare an Italian-style marinade
Italian cuisine is based on the quality of ingredients and simplicity of preparation. A good Italian-style marinade requires only a few well-chosen elements: quality olive oil, an acid (lemon or vinegar), fresh or dried herbs, and possibly garlic or chili.
The classic marinade: garlic, herbs, and olive oil
The most common marinade in Southern Italian cuisine combines olive oil, crushed garlic, rosemary, thyme, and black pepper. For an even more aromatic version, organic garlic & chili olive oil directly incorporates these aromas into the oil, obtained by co-crushing olives with garlic and chili immediately after harvest. Simply mix this oil with a squeeze of lemon juice and a few fresh herbs to get a ready-to-use marinade, ideal for skewers, lamb chops, or vegetables.
Flavored marinades: basil, lemon, chili
Flavored olive oils open up a world of possibilities for varying marinades according to the seasons and desires. Organic basil olive oil, obtained by co-crushing olives and fresh basil, provides a herbaceous freshness perfect for grilled fish, summer vegetables, and chicken skewers. For a more tangy and bright note, lemon olive oil or orange & lemon olive oil pair ideally with seafood, grilled sardines, or seasonal vegetables. For lovers of more original flavors, bergamot olive oil, awarded at the Épicures 2023, brings a unique floral and citrus touch to white fish and grilled vegetables.
IGP balsamic vinegar as a finishing touch
In Italy, Modena balsamic vinegar is often used as a finishing touch on grilled dishes, just before serving. A few drops are enough to add a sweet-sour note that balances the powerful grilled flavors. Gold collection IGP balsamic vinegar, aged according to traditional Modena methods, is particularly suited for this use: its slightly syrupy texture and complex taste enhance red meats as well as grilled vegetables or burrata served as an accompaniment.
Grilled vegetables and Italian-style accompaniments
Grilled vegetables are at the heart of Mediterranean summer cuisine. Zucchini, eggplant, peppers, tomatoes, mushrooms, fennel: all are suitable for grilling, provided they are well prepared and generously oiled before cooking.
Which vegetables to grill with olive oil?
Before placing them on the grill, brush the vegetables with extra virgin olive oil and season them with salt, pepper, and aromatic herbs. Eggplants and zucchini cut into thick slices particularly absorb the aromas of the oil well. Whole peppers can be grilled directly over the coals, then peeled and marinated in organic ripe fruity olive oil with garlic and parsley. Cherry tomatoes, skewered and drizzled with a dash of organic basil olive oil, make a simple and delicious accompaniment.
Tapenades and pestos to accompany grilled dishes
Italian spreads are excellent accompaniments for summer grilling. Served on toasted bread or directly alongside meats and vegetables, they bring depth and complexity to outdoor meals. Black olive tapenade, prepared with extra virgin olive oil, pairs perfectly with grilled meats and sun-kissed vegetables. Sun-dried tomato tapenade brings a concentrated and sunny note, ideal for accompanying skewers or topping toasted bread slices. DOP basil pesto, prepared according to the traditional Genoese recipe with DOP basil, is perfect for coating grilled vegetables or accompanying fish. To vary the pleasures and offer several options at the table, the set of 4 tapenades allows you to compose a complete platter of spreads, ideal for convivial summer meals. Pitted black olives in extra virgin olive oil perfectly complete this picture, to snack on as an aperitif or to incorporate into salads and grilled dishes.
Conclusion
Successful summer grilling ultimately comes down to choosing good ingredients. Extra virgin olive oil is the foundation of any successful Mediterranean marinade: it protects, flavors, and enhances foods. Flavored oils—with basil, lemon, garlic and chili, orange and lemon—allow for varied flavors and for adapting each marinade to the grilled foods. As a finishing touch, a few drops of IGP balsamic vinegar provide the final touch that makes all the difference. And to complete the meal, tapenades, pestos, and olives in olive oil transform every barbecue into a true Italian feast.
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