Tips and Summer Recipes From an Austin Olive Oil Sommelier

Last summer, Whole Foods Market’s Olive Oil Sommelier, Brooke Gil spent a month in the heart of Tuscany immersed in the possibilities of one of its most ancient products – olive oil. On her trip visiting the Asaro family, who produces the Partanna extra virgin olive oil on Whole Foods Market shelves across the country, she tasted freshly harvested olive oil straight from the vat, perused centuries-old open-air markets, and journeyed through dirt roads deep into the countryside to eat an incredibly simple and delicious pasta topped with olive oil, parmigiano Reggiano, and pistachios. 

Though we can’t all spend our summers perusing Tuscany, we can certainly learn from the way they eat. A good olive oil is the special sauce for summer that can kick everything from your grilling to dessert game up a notch. 

Easy Ways To Use It

One of the easiest ways of using up any extra virgin olive oil you have lying around is to paint some on when you’re doing your summer grilling.

“It’s a great myth that you can’t cook with olive oil. It is so fantastic either used on the grill or post-grill. It makes a great flavor enhancer for any grilled steak or skewer of prawns,” says Gil.

Olive oil isn’t just for savory foods, either. Got some fresh, peppery, grassy extra virgin olive oil? Gil recommends spooning it straight on your ice cream. 

“And you gotta do it generously. Don’t be shy,” laughs Gil, who prefers to use oil made of olives like Picual or Frantoio from single-variety harvests to maximize the flavor when pairing with ice cream.

“Sprinkle some sea salt flakes on top. It’s that simple. And it’s absolutely delicious.”

Another easy summer dessert Gil recommends is olive oil whipped cream.

“You just blend heavy cream, extra virgin olive oil, powdered sugar, vanilla, and a hint of sea salt. The best way to use it is to pile it on some fresh summer berries or peach spices,” says Gil.

Storing Your Olive Oil

Do you keep your oil on the kitchen counter for easy access? Turns out, this is the worst way to store your olive oil. Gil, who received her sommelier certification in Valencia, notes that like wine, the biggest enemies of olive oil are heat and light, which degrade the oil’s flavor. Thus, storing it in your sunny open-plan kitchen next to the stove is a double whammy. 

Another tip is to steer away from clear vessels. 

“I know they’re popular, and people like to see the color of the oil, but exposure to light just degrades the oil so much quicker,” says Gil.

You should also pay attention to the date that it’s bottled on and the “best by” dates, as most unopened, properly stored bottles of olive oil only last 12 to 24 months. Once you open the bottle, you’ve got to use it within the month.

“Olive oil is different from wine in that age is not its friend,” says Gil.

“One great way to test your olive oil is to look at the “best by” date and then give it a quick taste. If your olive oil tastes like crayons, has a slight aroma of old hay, or is super waxy on your lips, that means it’s probably rancid and should be thrown away. That’s an important thing to think about when you’re buying a bottle of olive oil. Only if you’re going to use it in bulk or within a month would I recommend a larger bottle.”

BROOKE’S RECIPES:

Summer Pasta Salad

Ingredients:

• 400 g pasta
• 400 g cherry tomatoes
• 1 or 2 eggplant
• 150 g Parmigiano Reggiano (or Grana Padano)
• 100-150 g rocket
• to taste extra virgin olive oil
• salt and pepper

Instructions:

1. Cook the pasta al dente, drain it well, grease it with a little oil and let it cool for a few minutes in the blast chiller
2. Cut the eggplants into slices, grill them and once cooled, slice them into strips 
3. Cut the cherry tomatoes in quarters (or just in half)
4. Cut the cheese into thin flakes
5. Combine pasta, grilled eggplants, cherry tomatoes and rocket and season season with salt, pepper, parsley and extra virgin olive oil and if you like it, a sliced clove of garlic
6. Garnish at the end with flakes of Parmigiano Reggiano

Citrus Basil Pesto

A light and summery citrus pesto to transport me back to my time in Sicily, eating fresh pastas and finding citrus in the most unexpected places.  Recipe inspired by Fork in the Kitchen linked HERE.

Ingredients:

• 3 Sicilian lemons if you can find them.  If not, meyer lemons work perfectly.
• 1/3 cup fresh lemon zest packed tight—make sure to use just the yellow part of the peel to avoid bitterness
• 1/3 cup fresh lemon juice from zested lemons
• 1/3 cup basil packed tight
• 1/3 cup unroasted/raw almonds
• 3 fresh garlic cloves
• 2 tbsp fresh parsley
• 5 tbsp extra virgin olive oil —preferably early harvest single variety for maximum flavor and slight peppery finish
• You can use just 4 tbsp if you want a pesto spread and need more body to the pesto
• A Pinch of Salt to taste

Instructions:

1. Use the food process to blend your lemon zest, garlic, almonds, basil and parsley.  Pulse until well-blended into a mixture.
2. Then add in the oil—for the smoothest texture, add EVOO into the mixture while the processor is running.  You can always add more EVOO to get the desired consistency.
3. Lastly, add salt to taste.

You can stir this directly into a fresh cooked pasta—my favorite cut is Busiate—or you can spread onto bread and top with a sprinkling balsamic pearls for added excitement!

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