Summer is fast approaching, bringing with it a host of celebrations and outdoor meals. And what better way to celebrate these convivial moments than with a good barbecue? But for successful grilling, it's not enough to have a good piece of meat or fish: the marinade is a key element not to be overlooked.
Why marinade is essential for successful grilling
Marinade is a mixture of ingredients that will flavor and tenderize meat, while protecting it from drying out during cooking. In addition to adding flavor, it helps preserve the tenderness of foods and provides an aromatic depth that simple cooking cannot offer. It is an ancient culinary technique, used for centuries throughout the Mediterranean, and particularly rooted in Italian tradition.
The role of fat in a marinade
Fat — and in particular organic green fruity olive oil — is a fundamental element in any successful marinade. It coats foods, creates a protective barrier against the direct heat of the grill, and above all, it carries the aromas of herbs and spices deep into the fibers. Without fat, flavors remain on the surface and evaporate during cooking. With a quality oil, they slowly and deeply infuse.
Acidity and aromatics: allies of tenderness
Acidity, provided by lemon juice, white wine, or even IGP Balsamic Vinegar of Modena Silver collection, plays an essential role: it tenderizes the fibers of meat and fish by slightly altering their structure. Aromatics — garlic, rosemary, thyme, oregano, basil — complete the picture by bringing vegetal and fragrant notes. Together, fat, acidity, and aromatics form a balanced trio that transforms a simple grilled dish into a memorable meal.
Which olive oil to choose for your summer marinades?
Not all olive oils are equally suitable for marinating. The choice depends on the type of food to be marinated and the desired aromatic result. A quality extra virgin olive oil, from a careful harvest, will provide a much more interesting range of flavors than an industrial oil without character. To explore the different profiles, the 200ml olive oil trio is an excellent way to discover the nuances and choose the one that best suits each preparation.
Green fruity or ripe fruity: two profiles, two uses
The organic green fruity olive oil is made from olives harvested early, while still green. It offers notes of fresh grass, artichoke, and green almond, with a slight bitterness at the end. It is perfect for marinades of grilled vegetables, white fish, and poultry, to which it brings freshness and vibrancy.
The organic ripe fruity olive oil, on the other hand, is obtained from olives harvested at full maturity. Softer and rounder, with notes of ripe fruit and butter, it pairs better with red meats, oily fish, and longer marinades, where it adds depth without overpowering other flavors.
Bergamot olive oil: an unexpected Mediterranean touch
For those who want to venture off the beaten path, bergamot olive oil — awarded at the Épicures d'Argent 2023 — is a discovery. Infused with Calabrian bergamot zest, it brings a citrusy, slightly floral note that sublimates marinades of shrimp, scallops, or grilled fish. A touch of originality that makes all the difference during an outdoor meal.
Italian marinade ideas for summer
Italian cuisine is full of ideas for simple, tasty, and traditional marinades. Here are some inspirations for your next outdoor meals.
Marinade for grilled vegetables
Cut your seasonal vegetables — zucchini, eggplant, peppers, red onions — into large pieces. Mix them with organic green fruity olive oil, minced garlic, fresh thyme, salt, and pepper. Let them marinate for at least an hour before grilling them on the plancha or barbecue. To enrich the marinade, you can add a spoonful of sun-dried tomato tapenade or black olive tapenade, which will bring additional intensity and a concentrate of Mediterranean flavors. For variety during aperitifs, the set of 4 tapenades is ideal for accompanying grilled vegetables on a sharing platter.
Marinade for fish and seafood
For grilled fish and seafood, mix bergamot olive oil with lemon juice, minced shallots, fresh basil, salt, and pepper. Marinate your fish or seafood for 30 minutes before grilling them. For a quick accompanying sauce, the DOP basil pesto — prepared from DOP Genoese basil and extra virgin olive oil — pairs perfectly with grilled fish and shrimp skewers.
Finishing and plating: balsamic vinegar as a final touch
Once your grilled dishes are ready, a drizzle of quality balsamic vinegar is enough to transform the plating. The IGP Balsamic Vinegar of Modena Gold collection, with its syrupy texture and candied fruit notes, brings a sweet-and-sour touch that balances the richness of grilled meats. For a lighter version, the IGP Balsamic Vinegar of Modena Silver collection offers a livelier acidity, ideal for warm salads and grilled vegetables. A few drops are enough to enhance the dish and evoke the flavors of the Italian terroir.
Whether it's for a music festival, a family Fourth of July, or simply a summer evening with friends, olive oil marinade is the key to a successful barbecue. Take the time to prepare it, choose quality ingredients, and let the Mediterranean flavors do the rest.
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