Tis the season for backyard BBQ’s, pool parties and cooking over an open flame! We’ve put together our favorite tips, tricks and recipes for summer grilling. Check out our guide to the grill here.
BEST FOR CHICKEN
Our Jalapeno Olive Oil with our Pineapple White Balsamic Vinegar is a staff favorite pairing at We Olive and it’s fantastic on chicken! It also makes a beautiful vinaigrette for tropical summer salads like this recipe for Pineapple, Avocado and Buckwheat Noodle Salad. Mixing the Pineapple Balsamic, Jalapeno Olive Oil and Soy Sauce together creates a sweet and spicy teriyaki-like marinade that we love on grilled meats like this recipe for Jalapeno Pineapple Korean Short Ribs.
BEST FOR SEAFOOD
This lemon herb marinade is our go-to for summer grilling. It’s the perfect seafood marinade but it also works beautifully on chicken and vegetables. We used fresh oregano and parsley in this version, but you can swap out any fresh herbs you have on hand. If you don’t have Meyer Lemon Olive Oil, use regular extra virgin olive oil and the zest of a couple of lemons instead.
BEST FOR VEGGIES
The combination of our Fresh Basil Olive Oil and our Blackberry Balsamic Vinegar is somehow reminiscent of perfectly ripe tomatoes. Drench all of your favorite summer veggies in this before they go on the grill. Our favorites are zucchini, summer squash, eggplant, peppers and mushrooms!
BEST FOR PORK
The flavors in this marinade are bold and make for a delicious Spanish-inspired meal from the grill. We Olive’s fruity and aromatic Blood Orange Olive Oil is paired with oregano, garlic and smoked paprika and works equally well on both meats and vegetables. Try it with this recipe for Spanish Blood Orange Pork Kebabs.
BEST FOR BEEF
This simple marinade is delicious on flank or skirt steak but really works for anything you plan to grill: pork, chicken, even veggies will benefit from a soak in this sauce!
BEST FOR FRUIT
We Olive balsamic vinegars are tangy and sweet making them a great finishing sauce for anything off the grill. It’s a great technique for grilling fruit that you want to serve in both sweet and savory applications! The key to glazing with a We Olive balsamic is all about timing. Brush on the balsamic in the last 5 – 10 minutes of cooking so that the natural sugars in the vinegar don’t begin to burn before your meat is cooked. The balsamic vinegar glaze will add a deeply flavorful finish to anything you grill.