Fresh Start: Easy Side Dishes with Extra Virgin Olive Oil

Olive oil is not only a healthy ingredient, but also a flavor enhancer that elevates any dish. In this article, we share five simple and refreshing side dishes that feature extra virgin olive oil. From classic bruschetta to marinated olives, these recipes are quick to prepare, delicious to share, and perfect as a starter or with drinks. Get inspired and discover how versatile olive oil can be in the kitchen.

Marinated Olives with Herbs and Citrus

Recommended olive oil: Oro Bailen Picual

Ingredients:

• 300g mixed olives
• 3 tablespoons Oro Bailen Picual olive oil
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 2 cloves garlic, thinly sliced
• Zest of 1 lemon, cut into strips
• 1 teaspoon red peppercorns
• 1 bay leaf

Preparation method:

1. Drain the olives if they are in brine.
2. Gently heat the Oro Bailen Picual olive oil in a pan.
3. Add garlic and fry until fragrant but not brown.
4. Add the herbs, lemon zest and peppercorns.
5. Remove from heat and pour the mixture over the olives.
6. Marinate for at least 4 hours (preferably overnight) in the refrigerator.
7. Remove from the refrigerator half an hour before serving.

The Oro Bailen Picual olive oil gives an intense fruity taste with subtle spicy notes that perfectly complement the fresh herbs.

Bruschetta with Tomato and Basil

Recommended olive oil: Nobleza del Sur Eco-Night

Ingredients:

• 1 baguette, sliced ​​diagonally
• 4 ripe tomatoes, diced
• 2 cloves garlic (1 halved, 1 finely chopped)
• Handful of fresh basil, finely chopped
• 3 tablespoons Nobleza del Sur Eco-Night olive oil, plus extra for drizzling
• 1 teaspoon balsamic vinegar
• Sea salt and freshly ground pepper

Preparation method:

1. Toast the slices of bread until golden brown.
2. Rub the toasted buns with a halved clove of garlic.
3. In a bowl, mix the diced tomatoes, finely chopped garlic, basil, Eco-Night olive oil and balsamic vinegar.
4. Season with salt and pepper and let it steep for 15 minutes.
5. Divide the tomato mixture over the rolls.
6. Drizzle generously with extra Eco-Night olive oil before serving.

The Nobleza del Sur Eco-Night olive oil is harvested at night for an exceptionally smooth, fruity flavour that harmonises perfectly with the summery tomatoes and aromatic basil.

Hummus with Olive Oil Drizzle

Recommended olive oil: Leferre Multivarietale

Ingredients:

• 400g canned chickpeas, drained
• 2 tablespoons tahini
• 2 cloves of garlic
• Juice of 1 lemon
• 4 tablespoons Leferre Multivarietale olive oil, plus extra for garnish
• 1 teaspoon cumin
• Salt to taste
• Paprika powder for garnish
• Finely chopped parsley for garnish

Preparation method:

1. Place the chickpeas, tahini, garlic, lemon juice and cumin in a food processor.
2. Mix while gradually adding the Leferre Multivarietale olive oil until smooth.
3. Add a few tablespoons of water if the hummus is too thick.
4. Season with salt.
5. Scoop into a serving bowl and make a well in the center.
6. Pour extra Leferre Multivarietale olive oil into the well.
7. Sprinkle with paprika powder and parsley.

The Leferre Multivarietale olive oil offers a complex, balanced flavor with notes of freshly cut grass and almonds that perfectly complement the creamy texture of the hummus.

Grilled Vegetables with Garlic Olive Oil

Recommended olive oil: Guglielmi - Fior d'O

Ingredients:

• 1 eggplant, sliced
• 2 zucchini, in long slices
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1 red onion, thickly sliced
• 4 tablespoons Guglielmi - Fior d'O olive oil
• 3 cloves garlic, finely chopped
• 1 tablespoon fresh thyme leaves
• Sea salt and freshly ground pepper
• Fresh parsley, finely chopped for garnish

Preparation method:

1. Preheat the grill pan or BBQ over high heat.
2. In a small bowl, combine the Fior d'O olive oil with the garlic and thyme.
3. Brush the vegetables with the oil mixture and sprinkle with salt and pepper.
4. Grill the vegetables for 3-4 minutes on each side until they are cooked through and have nice grill marks.
5. Place the vegetables on a serving platter.
6. Sprinkle with the remaining garlic oil and freshly chopped parsley.

The Guglielmi - Fior d'O olive oil has an intense, aromatic flavour that is enhanced by heating, perfect for bringing out the natural flavours of the grilled vegetables.

Labneh with Olive Oil and Za'atar

Recommended olive oil: Galantino L'Affiorato

Ingredients:

• 500g Greek yoghurt
• 1/2 teaspoon salt
• 3 tablespoons Galantino L'Affiorato olive oil
• 2 tablespoons za'atar spice mix
• Handful of olives for garnish
• Fresh mint for garnish
• Pita bread to serve

Preparation method:

1. Mix the yogurt with salt in a bowl.
2. Place a tea towel in a sieve and pour the yoghurt mixture into it.
3. Place the sieve over a bowl, cover and leave to drain in the refrigerator overnight.
4. Scoop the thickened labneh into a serving bowl and use the back of a spoon to create a spiral pattern.
5. Pour the Galantino L'Affiorato olive oil into the grooves.
6. Sprinkle generously with za'atar.
7. Garnish with olives and fresh mint leaves.
8. Serve with warm pita bread.

The Galantino L'Affiorato olive oil is made from the first, soft pressing without mechanical extraction, resulting in an exceptionally delicate and aromatic flavour that goes perfectly with the creamy labneh and spicy za'atar.

All of the premium olive oils mentioned are available at oliveoilmarket.co.uk, where you can find the best selection of extra virgin olive oils from the Mediterranean region.