Grilling Tips Using Extra Virgin Olive Oil – Part II

I’ve been doing a lot of grilling this summer at home.  We’ve grilled everything from salmon and chicken to flank steak, filet mignon and, of course, burgers.

The summer grilling season is in full swing with the approach of Labor Day. So we wanted to offer more grilling-related tips involving extra virgin olive oil.

We sought advice from grilling guru Steven Raichlen and Chef Patrick Dahms, as well as Food & Wine magazine. Here are five great ways to use EVOO to enhance your next turn at the grill:

1. “Put it (EVOO) in a spray bottle and use it for misting foods as they grill,” Raichlen told us. The  misted oil creates a nice glaze.

2. Celebrity chef Emeril Lagasse likes to squeeze lemons, limes and oranges over grilled meat, seafood and vegetables and then finish the dish with a drizzle of extra virgin olive oil, according to Food & Wine.

3. Raichlen – author of the best-selling Barbecue! Bible (Workman Publishing Co., 2008) – suggests tying together a bunch of fresh rosemary or thyme to make a brush for basting foods with EVOO as they grill. He does that for the spit-roasted baby back ribs pictured here, as well as a grilled leg of lamb we featured earlier this summer on our chefs blog.

4. Alternatively, Houston Chef Robert Del Grande told Food & Wine he likes to tie sprigs of fresh herbs directly on to a brush. It’s a trick his grandmother taught him.

5. Chef Patrick Dahms – executive chef at the Hilton San Diego Bayfront Hotel’s signature restaurant, Vela – gave us a delicious tip for grilled peaches. “Combine them with caramelized garlic and a touch of olive oil (to create) a nice chutney to go with your grilled pork chops.  In the end, it’s the olive oil that you fold into the chutney that makes the flavors pop!”

And while I admit I’m a salesman who advocates using plenty of EVOO, I also believe in safe grilling. In particular, you want to avoid flare-ups.

So I’ll leave you with this advice from Steven Raichlen:  “You never want to have something dripping with olive oil when you put it on the grill.”

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch


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