Summer = extra virgin olive oil flowing on everything. But what’s the right Italian EVOO for no-cook season, when the simplicity of the flavors is the whole point? Fruity or grassy? Spicy or elegant? Delicate or robust? Here are our two favorite summer oils (and our two best sellers!), explained:
IL TRATTURELLO BY THE TRAVAGLINI FAMILY, LARINO MOLISE
Tasting notes: Super fresh, grassy, spicy, herbaceous, robust, notes of black pepper
Olives: Blend of local cultivars: Gentile di Larino, Frantoio, Leccino, Moraiolo
Vetted by: Chef Massimo Bottura, Katie Parla, Nancy Harmon Jenkins
Best for: Showing off! Surprise your guests, give a kick to raw vegetables, add a peppery green finish to grilled food. Il Tratturello is a flavor bomb.
BUY HERE
PIANOGRILLO BY LORENZO PICCIONE, RAGUSA SICILY
Tasting notes: Delicate, fruity, smooth with a gentle spice, slightly tomatoey, round flavor
Olives: Single local variety Tonda Iblea
Vetted by: NYMag Strategist “14 Best Olive Oils 2024”, Forbes “Best Olive Oil You Can Buy Right Now”
Best for: Caressing your tastebuds! We use it for literally everything: drizzling, dressing, dipping, sautéing, frying, baking. Pianogrillo is our comfort food.
BUY HERE
Summer Recipe Inspo
EVOO makes summer food better. We have a looong list of examples in mind:
The infinite combination of raw ingredients that we call salad (Aeolian salad for the win, for us!)
Generously pour on caprese, ricotta, mozzarella, or burrata;
Bruschetta everything (tomato sandwich, fish crostini, avo toast);
Hummus, macco di fava, or any dip that needs a final splash of extra flavor;
Pasta con la bottarga, pasta fredda, rice salad, every picnic grain bowl;
A salmoriglio sauce for BBQ skewers, grilled eggplants, charred peppers, seafood, fish that always end up being too dry on the grill;
Citrus-olive oil cake;
OLIVE OIL ON ICE CREAM (yes, all caps!