Summer has arrived. The sun is blazing and temperatures are rising here in California and across the nation. So many of us are starting to fire up our grills for outdoor cooking. I use my gas grill all the time, rain or shine. I do even more grilling in the summer, especially with the approach of the Fourth of July.
That’s gotten me to focus on the countless way you can use extra virgin olive oil with grilled foods. Use it as a chief ingredient in a marinade, for example. Or drizzle it over grilled vegetables like the eggplant pictured here. We drizzled them with our Arbosana extra virgin olive oil.
Here are more tips for using EVOO when grilling:
1. Drizzled over grilled fish such as halibut or red snapper.
2. Sprinkled over grilled slices of artisan bread.
3. As a basting liquid for grilled Cornish hens or chicken.
4. Combined with chopped garlic and freshly cracked pepper, then brushed on slices of eggplant placed on the grill (as pictured above).
5. In a vinaigrette for tossing vegetables such as grilled zucchini and slices of fresh tomato and chopped parsley or basil.
We’ll have more tips to come and great grilling recipes. In the meantime, let us know your ideas.
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
It is a good idea to grill the food on medium heat so that the olive oil doesnt start any flare ups that cause carbons to get on the meat. If you would like to see the collection of tips and recipes I have for grilling you can visit http://www.cookingandgrillinoutdoors.com