September Vegetable Sauté with Garlic and Chilli Pressed Olive Oil: The Simple Recipe That Changes Everything

The secrets of a great vegetable sauté

The September vegetable sauté is a staple of Italian cooking. Courgettes, peppers, aubergines and tomatoes are still in season, just before the more autumnal flavours arrive. To bring these vegetables to life, garlic and chilli pressed olive oil adds an authentic, punchy touch without masking the freshness of the produce.

Discover the organic garlic and chilli olive oil

Why choose a garlic and chilli pressed olive oil?

Unlike a simply flavoured oil, garlic and chilli pressed olive oil is obtained by co-milling the fresh fruit with the olives during extraction. This process gives a natural intensity, perfect for waking up the sweetness of late-summer vegetables.

You can also go for the trio of olive oils and mix things up depending on what you fancy.

The seasonal vegetables to go for in September

1. Courgettes
2. Peppers
3. Aubergines
4. Tomatoes
5. Red onions
6. A few sprigs of fresh parsley

These vegetables are easy to find at the market and guarantee a colourful, flavourful sauté.

Recipe: vegetable sauté with garlic and chilli olive oil

Ingredients for 4 people

• 2 courgettes
• 2 peppers (red and yellow)
• 1 aubergine
• 3 ripe tomatoes
• 1 red onion
• 4 tablespoons of garlic and chilli pressed olive oil
• Salt, freshly ground pepper
• Fresh parsley

Preparation steps

1. Wash all the vegetables and cut them into evenly sized pieces.
2. Heat 2 tablespoons of garlic and chilli olive oil in a large pan.
3. Add the onion and soften it gently.
4. Stir in the aubergine, then the peppers and the courgettes. Sear over high heat for 5 minutes.
5. Add the diced tomatoes, season with salt and pepper and lower the heat.
6. Let it simmer for 15 to 20 minutes, stirring from time to time.
7. At the end of cooking, pour in the rest of the garlic and chilli olive oil, stir and scatter with fresh parsley.

For a change, you can serve this sauté alongside grilled meat or fish, or put it on a sharing board with black olive caviar.

Tips to make the most of your sauté

When should you add the olive oil?

Part of the garlic and chilli pressed olive oil goes in at the start of cooking to perfume the vegetables. The rest goes in at the end, off the heat, to preserve the aromatic power and freshness of the co-milling.

How much should you use?

For a generous sauté for 4 people, count on about 4 tablespoons. Adjust to the intensity you want, without masking the taste of the vegetables.

Mix things up

Also try the sauté with a touch of Modena PGI balsamic vinegar at the end of cooking for a tangy note.

Garlic and chilli olive oil, a way to make your table your own

Did you know you can create your own personalised bottle as a gift or to elevate your experience at the table? From 24 bottles, personalisation also becomes available to professionals who want to offer their customers a signature oil.

Take a look at the professionals area too, to go further with the experience and find oils suited to every use.

Frequently asked questions

How do you store a vegetable sauté made with olive oil?

The sauté keeps for 2 to 3 days in the fridge, in an airtight container. The olive oil helps preserve its texture and flavour.

Can this recipe be made with other flavoured oils?

Yes, but garlic and chilli pressed olive oil brings a unique depth. Try it with the organic basil olive oil too, for a gentler version.

Which olive variety should you use for a garlic and chilli olive oil?

In Calabria, Carolea is often used for its sweetness and balance, ideal for co-milling with garlic and chilli.