When the days stretch long and bright, Italian cooking slips into its most effortless mood: a few perfect ingredients, a splash of extra-virgin olive oil, and dinner is served al fresco. Olive oil is the thread that ties these moments together, whether you’re brushing a griddle for vegetables, finishing a seafood salad, or coaxing sweetness from sun-ripe tomatoes. And like Italy itself, olive oil has many voices. Each with its own accent, history, and perfect pairing.
The many voices of Casa Rinaldi olive oil
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Extra Virgin Olive Oil “from pulp”: Rich, full-bodied, pressed from olives at peak ripeness. Ideal for drizzling raw, dressing salads, or finishing a dish with bold character.
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Regional specialties: From the gentle, fruity notes of Garda DOP Bresciano, to the intense, spicy profile of Terra di Bari, the peppery freshness of Toscano IGP, and the herbaceous depth of Umbria DOP, each reflects its terroir and enhances different regional recipes.
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Flavored oils – I testimoni: Infused with garlic, truffle, or chilli pepper, these are perfect for quick marinades, a final flourish on vegetables, or a bold signature on simple dishes.
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Spray olive oil: Light and practical, without compromising quality. Ideal for even coverage, on a hot grill, over roasted vegetables, or on delicate ingredients where balance is key.
Olive oil is a cornerstone of Italian tradition, but its reach is global. From Tokyo to Los Angeles, chefs and home cooks alike are discovering how different varieties of olive oil can unlock flavor, elevate technique, and connect with the roots of Mediterranean cuisine.
Here are four summer recipes that show olive oil at its most expressive, recipes that capture the joy of cooking in season, with care and creativity.
Cous cous with courgettes, artichokes, feta and prawns
A fresh summer bowl, brightened by Garda DOP.
Tender couscous, grilled courgettes and artichokes, sweet prawns and salty feta come together in a dish that is as light as it is satisfying. A drizzle of Garda DOP Bresciano adds a gentle, nutty finish—subtle enough not to overpower, but essential to the balance.
Check out the complete recipe.
Tomatoes filled with tuna, mozzarella and arugula
A Southern classic with a Terra di Bari twist.
This no-cook dish is a celebration of simplicity: juicy tomatoes, filled with fresh mozzarella, arugula, and tuna. The richness of Terra di Bari olive oil ties the flavors together with earthy depth and a characteristic green tomato finish.
Check out the complete recipe.
Pan seared calamari and prawns with pesto alla Genovese
Umbria DOP and a whisper of garlic.
Monkfish wrapped in pancetta is roasted until crisp, then plated with slow-roasted tomatoes. Just before serving, a mist of garlic spray olive oil adds aromatic depth, followed by a final thread of Umbria DOP, with its artichoke and almond notes. A refined touch for a rustic fish.
Check out the complete recipe.
Olive oil is more than a pantry staple; it’s the first ingredient we reach for when we want food to taste like Italy. From the northern softness of Garda to the southern fire of chilli oil, each bottle tells a different regional story—ready to be written onto your summer menu.
Buon appetito, e buona estate da Casa Rinaldi.