Cooking Extra Virgin Olive Oil with ingredients next to it

Cooking Extra Virgin Olive Oil

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Let's make something unforgettable

The artisanal craft of cultivating olive oil is rooted in our family's heritage, ensuring every drop is ethically extracted with care and passion. Our Everyday Cooking EVOO is crafted with smooth and vibrant olives gives it the perfect balanced flavor. This oil has subtle notes of natural bitterness and spice, and a delicious bright olive fruit flavor. It’s a kitchen staple! It’s the star of all your marinating, grilling and sautéing needs, but it’s uses go as far as your imagination can take you in the kitchen.

Perfect For:

Marinating, Grilling, Sautéing

RECIPE OF THE SEASON:

Mediterranean Marinated Grilled Vegetables

Whipping this up for dinner? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS

  • 1 large eggplant, sliced into thick rounds or planks
  • 2 bell peppers, cut into large strips
  • 1 zucchini, sliced lengthwise
  • 1 red onion, cut into wedges
  • Optional: mushrooms
  • ½ cup Botticelli Cooking Extra Virgin Olive Oil
  • 3 tbsp Balsamic Vinegar
  • Zest + juice of 1 lemon
  • 4 cloves garlic, grated or finely chopped
  • 1 tsp dried oregano
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp chili flakes (optional)
  • Botticelli Finishing Extra Virgin Olive Oil
  • Fresh parsley

PREPARATION

  1. In a large bowl, whisk together olive oil, red wine vinegar, lemon zest + juice, garlic, oregano, parsley, salt, pepper, and chili flakes.
  2. Add all vegetables to the bowl and toss well to coat.
  3. Let sit at least 30 minutes (up to a few hours). Toss occasionally so everything absorbs the oil and flavor.
  4. Preheat grill to medium-high.
  5. Remove vegetables from marinade (let excess drip off) and place directly on the grill.
  6. Cook until, eggplant is tender and creamy, peppers are lightly charred and blistered, zucchini has grill marks but still holds shape, onions are softened with crisp edges, about 8–12 minutes total, turning as needed.
  7. Transfer hot vegetables back into the bowl with the remaining marinade or reserve a fresh portion for a cleaner finish.
  8. Toss gently to coat while warm so they absorb even more flavor.
  9. Arrange on a platter and finish with a generous drizzle of Finishing Extra Virgin Olive Oil, fresh herbs, flaky salt.
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USE UP THE LAST DRIZZLE:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

  • Finnish off soups, stews, or pastas
  • Swirl into hummus or dips
  • Brush onto garlic bread