{"id":28977,"date":"2024-05-24T15:49:45","date_gmt":"2024-05-24T15:49:45","guid":{"rendered":"https:\/\/aceiteolivaonline.com\/summer-recipes-with-olive-oil\/"},"modified":"2026-10-08T16:53:06","modified_gmt":"2026-10-08T16:53:06","slug":"summer-recipes-with-olive-oil","status":"publish","type":"post","link":"https:\/\/aceiteolivaonline.com\/en\/summer-recipes-with-olive-oil\/","title":{"rendered":"Summer recipes with olive oil: 5 sublime, fresh dishes"},"content":{"rendered":"<p>The best <strong>summer recipes with olive oil<\/strong> are fresh and simple, can be made ahead and make the most of seasonal fruit and vegetables. And in Mediterranean cooking they all have one thing in common: a good extra virgin olive oil. In this guide we suggest five classic summer recipes with olive oil, from <em>salmorejo<\/em> to a surprising olive oil ice cream, with quantities, steps and the type of oil that suits each one best, plus tips for cooking in summer without overheating.<\/p>\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\">\n<h2>Contents<\/h2>\n<nav>\n<ul>\n<li><a href=\"#keys\">The keys to summer recipes<\/a><\/li>\n<li><a href=\"#salmorejo\">1. C\u00f3rdoba-style salmorejo<\/a><\/li>\n<li><a href=\"#ajoblanco\">2. M\u00e1laga-style ajoblanco<\/a><\/li>\n<li><a href=\"#pipirrana\">3. Pipirrana<\/a><\/li>\n<li><a href=\"#tortilla\">4. Spanish potato omelette<\/a><\/li>\n<li><a href=\"#ice-cream\">5. Olive oil ice cream<\/a><\/li>\n<li><a href=\"#which-oil\">Which oil to use in each recipe<\/a><\/li>\n<li><a href=\"#mediterranean-diet\">Summer recipes and the Mediterranean diet<\/a><\/li>\n<li><a href=\"#keeping-dishes\">How to keep the dishes<\/a><\/li>\n<li><a href=\"#menu\">A complete summer menu<\/a><\/li>\n<li><a href=\"#tips\">Tips for cooking in summer<\/a><\/li>\n<li><a href=\"#faq\">Frequently asked questions<\/a><\/li>\n<\/ul>\n<\/nav>\n<\/div>\n<h2 id=\"keys\">The keys to summer recipes with olive oil<\/h2>\n<p>When the heat is on, the last thing you want is to turn on the oven and spend hours in the kitchen. The best summer recipes with olive oil tick several boxes:<\/p>\n<ul>\n<li><strong>They are fresh.<\/strong> Cold soups, salads and dishes served at room temperature or straight from the fridge.<\/li>\n<li><strong>They are quick.<\/strong> Ready in a few minutes and with few utensils.<\/li>\n<li><strong>They can be made ahead.<\/strong> Many improve after a few hours in the fridge, leaving you free to enjoy the day.<\/li>\n<li><strong>They make the most of the season.<\/strong> Tomatoes, peppers, cucumbers, melons and stone fruit are at their best.<\/li>\n<li><strong>They use good oil.<\/strong> Extra virgin olive oil is the ingredient that brings all the flavours together and gives cold soups their creaminess.<\/li>\n<\/ul>\n<p>These five olive oil recipes are classics of Andalusian and Spanish cooking that never fail in summer. All of them can be prepared in advance and adapted to your taste, which is exactly what makes them such reliable summer recipes with olive oil.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"655\" height=\"368\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/si.jpg\" class=\"wp-image-16777\" alt=\"Bowls of ajoblanco, one of the classic summer recipes with olive oil\" loading=\"lazy\" decoding=\"async\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/si.jpg 655w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/si-400x225.jpg 400w\" \/><figcaption>Ajoblanco, one of the oldest cold soups in Andalusia.<\/figcaption><\/figure>\n<h2 id=\"salmorejo\">1. C\u00f3rdoba-style salmorejo<\/h2>\n<p><em>Salmorejo<\/em> is a cold, creamy soup of tomato, bread, garlic and oil from C\u00f3rdoba. It is thicker than gazpacho and is served topped with chopped hard-boiled egg and ham. It is one of the simplest and most rewarding summer recipes with olive oil, and a great first choice if you have never cooked Spanish food before.<\/p>\n<h3>Ingredients for 4 people<\/h3>\n<ul>\n<li>1 kg ripe tomatoes, ideally plum tomatoes<\/li>\n<li>200 g day-old bread, with plenty of crumb<\/li>\n<li>1 small garlic clove<\/li>\n<li>100 to 150 ml extra virgin olive oil<\/li>\n<li>Salt to taste<\/li>\n<li>To serve: 2 hard-boiled eggs and a few slices of Iberian ham<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li>Wash the tomatoes, chop them and blend them well. Pass them through a sieve to remove the skins and seeds.<\/li>\n<li>Add the torn bread crumb to the tomato and leave it to soak for a few minutes.<\/li>\n<li>Add the garlic and salt and blend until smooth.<\/li>\n<li>With the blender running, pour in the oil in a thin stream so that it emulsifies and the soup becomes thick and glossy.<\/li>\n<li>Season to taste and chill in the fridge for at least an hour.<\/li>\n<li>Serve with chopped hard-boiled egg and ham and a drizzle of raw oil on top.<\/li>\n<\/ol>\n<p><strong>Recommended oil:<\/strong> a Picual from Ja\u00e9n, with green fruitiness and notes of tomato plant, which brings out the flavour of the tomato. For example, <a href=\"https:\/\/aceiteolivaonline.com\/en\/product\/casa-del-agua-picual-500ml\/\">Casa del Agua Picual<\/a>.<\/p>\n<h2 id=\"ajoblanco\">2. M\u00e1laga-style ajoblanco<\/h2>\n<p><em>Ajoblanco<\/em> is a cold soup of almonds, bread, garlic and oil, typical of M\u00e1laga and other parts of Andalusia. It is considered one of the oldest cold soups in Spain. It is served very cold, traditionally with grapes or pieces of melon. Among the olive oil recipes in this guide, it is the most delicate, so the choice of oil really matters.<\/p>\n<h3>Ingredients for 4 people<\/h3>\n<ul>\n<li>200 g raw blanched almonds<\/li>\n<li>100 g day-old bread crumb<\/li>\n<li>1 or 2 garlic cloves<\/li>\n<li>100 ml extra virgin olive oil<\/li>\n<li>2 tablespoons sherry vinegar<\/li>\n<li>750 ml to 1 litre very cold water<\/li>\n<li>Salt<\/li>\n<li>Grapes or melon to serve<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li>Soak the bread crumb in a little water.<\/li>\n<li>Blend the almonds with the garlic, salt and a little water to a fine paste.<\/li>\n<li>Add the squeezed-out bread and keep blending.<\/li>\n<li>Add the oil little by little, as for mayonnaise, so that it emulsifies.<\/li>\n<li>Add the vinegar and the rest of the cold water until you reach the texture you like. For a finer texture, strain it.<\/li>\n<li>Chill in the fridge and serve with grapes or diced melon.<\/li>\n<\/ol>\n<p><strong>Recommended oil:<\/strong> a mild, almondy oil, such as a Hojiblanca or an Arbequina. For an original touch, try the <a href=\"https:\/\/aceiteolivaonline.com\/en\/product\/castillo-de-canena-arbequina-plankton-case-6-x-250ml\/\">Castillo de Canena Arbequina with marine plankton<\/a>, which adds notes of the sea.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"800\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/09\/castillo-de-canena-arbequina-plancton-marino-caja-de-6-botellas-de-250-ml-frontal-normalizada-800x800.webp\" class=\"wp-image-26897\" alt=\"Arbequina with marine plankton for summer recipes with olive oil\" loading=\"lazy\" decoding=\"async\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/09\/castillo-de-canena-arbequina-plancton-marino-caja-de-6-botellas-de-250-ml-frontal-normalizada-800x800.webp 800w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/09\/castillo-de-canena-arbequina-plancton-marino-caja-de-6-botellas-de-250-ml-frontal-normalizada-300x300.webp 300w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/09\/castillo-de-canena-arbequina-plancton-marino-caja-de-6-botellas-de-250-ml-frontal-normalizada-150x150.webp 150w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/09\/castillo-de-canena-arbequina-plancton-marino-caja-de-6-botellas-de-250-ml-frontal-normalizada-768x768.webp 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/09\/castillo-de-canena-arbequina-plancton-marino-caja-de-6-botellas-de-250-ml-frontal-normalizada-430x430.webp 430w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/09\/castillo-de-canena-arbequina-plancton-marino-caja-de-6-botellas-de-250-ml-frontal-normalizada-700x700.webp 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/09\/castillo-de-canena-arbequina-plancton-marino-caja-de-6-botellas-de-250-ml-frontal-normalizada-100x100.webp 100w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/09\/castillo-de-canena-arbequina-plancton-marino-caja-de-6-botellas-de-250-ml-frontal-normalizada.webp 904w\" \/><figcaption>An Arbequina with marine plankton, for a taste of the sea in your ajoblanco.<\/figcaption><\/figure>\n<h2 id=\"pipirrana\">3. Pipirrana<\/h2>\n<p><em>Pipirrana<\/em> is a cold salad of very finely chopped vegetables, typical of Ja\u00e9n, Granada, M\u00e1laga and other parts of Andalusia. Every household has its own version: with tuna, with egg, with or without cucumber. It is the ultimate summer salad, perfect as a side dish or a meal in itself, and one of the easiest summer recipes with olive oil to scale up for a crowd.<\/p>\n<h3>Ingredients for 4 people<\/h3>\n<ul>\n<li>4 ripe but firm tomatoes<\/li>\n<li>1 green Italian pepper<\/li>\n<li>1 spring onion or half a sweet onion<\/li>\n<li>1 cucumber (optional)<\/li>\n<li>2 hard-boiled eggs<\/li>\n<li>1 tin of tuna in olive oil<\/li>\n<li>4 tablespoons extra virgin olive oil<\/li>\n<li>1 tablespoon vinegar<\/li>\n<li>Salt<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li>Chop all the vegetables into very small cubes of the same size.<\/li>\n<li>Chop the hard-boiled eggs and flake the tuna.<\/li>\n<li>Mix everything in a large bowl.<\/li>\n<li>Dress with the oil, vinegar and salt, and mix well.<\/li>\n<li>Leave to rest in the fridge for at least half an hour so the flavours come together.<\/li>\n<\/ol>\n<p>In the Ja\u00e9n version, the egg yolk is mashed with garlic and oil to make a creamy dressing that is mixed with the vegetables. Try it that way: it is spectacular.<\/p>\n<p><strong>Recommended oil:<\/strong> an intense Picual, which stands up to the vinegar and lifts the vegetables. For example, <a href=\"https:\/\/aceiteolivaonline.com\/en\/product\/oro-de-bailen-picual-500ml\/\">Oro Bail\u00e9n Picual<\/a>. If you want to know more about this oil, read our guide to <a href=\"https:\/\/aceiteolivaonline.com\/en\/jaen-olive-oil\/\">Ja\u00e9n olive oil<\/a>.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"450\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/f800x450-14530_65976_5050.jpg\" class=\"wp-image-16776\" alt=\"Salad of chopped vegetables, one of the freshest summer recipes with olive oil\" loading=\"lazy\" decoding=\"async\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/f800x450-14530_65976_5050.jpg 800w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/f800x450-14530_65976_5050-700x394.jpg 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/f800x450-14530_65976_5050-400x225.jpg 400w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/f800x450-14530_65976_5050-768x432.jpg 768w\" \/><figcaption>Pipirrana: garden vegetables and plenty of olive oil.<\/figcaption><\/figure>\n<h2 id=\"tortilla\">4. Spanish potato omelette<\/h2>\n<p>The Spanish potato omelette (<em>tortilla de patatas<\/em>) is the perfect dish to take to the beach, on a picnic or to a relaxed lunch. It is eaten warm or at room temperature and is even better the next day. Frying the potatoes in extra virgin olive oil makes all the difference, which is why the tortilla earns its place among these summer recipes with olive oil.<\/p>\n<h3>Ingredients for 4 people<\/h3>\n<ul>\n<li>1 kg potatoes<\/li>\n<li>6 eggs<\/li>\n<li>1 onion (optional, to taste)<\/li>\n<li>Extra virgin olive oil for frying<\/li>\n<li>Salt<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li>Peel the potatoes and slice them thinly. Chop the onion if you are using it.<\/li>\n<li>Put plenty of oil in a frying pan over a medium heat and add the potatoes and onion. They should cook gently without browning too much, about 20 minutes.<\/li>\n<li>Drain them well and keep the oil, which you can strain and reuse.<\/li>\n<li>Beat the eggs with salt, add the potatoes and leave to rest for a few minutes.<\/li>\n<li>Heat a frying pan with a tablespoon of oil, pour in the mixture and cook over a medium heat until set underneath.<\/li>\n<li>Turn it over with the help of a plate and finish cooking to your liking.<\/li>\n<\/ol>\n<p><strong>Recommended oil:<\/strong> a stable, balanced oil, such as a Picual or a Hojiblanca in a large format. Tins and large bottles of extra virgin are ideal for frying at a good price.<\/p>\n<p>A detail that makes all the difference: leave the potato and egg mixture to rest for about ten minutes before cooking it. The potatoes absorb some of the egg and the omelette turns out juicier. And if you like it runny, cook it over a medium-high heat for a very short time on each side. Like the other summer recipes with olive oil on this list, the tortilla has a thousand versions: with peppers, with courgette or with chorizo.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"899\" height=\"598\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/Captura.jpg\" class=\"wp-image-16781\" alt=\"Spanish potato omelette made with olive oil, a summer recipe to take away\" loading=\"lazy\" decoding=\"async\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/Captura.jpg 899w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/Captura-700x466.jpg 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/Captura-400x266.jpg 400w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/Captura-768x511.jpg 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/05\/Captura-860x572.jpg 860w\" \/><figcaption>The Spanish potato omelette, perfect for the beach or a picnic.<\/figcaption><\/figure>\n<h2 id=\"ice-cream\">5. Olive oil ice cream<\/h2>\n<p>Yes, you can make ice cream with extra virgin olive oil, and the result is surprising: creamy, smooth and with a fruity finish reminiscent of almond and apple. It is the perfect dessert to round off a summer meal with an original twist, and one of the most surprising olive oil recipes you can make.<\/p>\n<h3>Ingredients for 6 people<\/h3>\n<ul>\n<li>3 egg yolks<\/li>\n<li>50 g sugar<\/li>\n<li>1 tablespoon honey<\/li>\n<li>200 ml milk<\/li>\n<li>300 ml whipping cream<\/li>\n<li>100 ml mild extra virgin olive oil<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li>Whisk the yolks with the sugar and honey until pale.<\/li>\n<li>Heat the milk and cream in a saucepan until they are just about to boil.<\/li>\n<li>Slowly pour the hot milk over the yolks, stirring all the time.<\/li>\n<li>Return the mixture to the pan over a low heat and stir until it thickens slightly, without letting it boil.<\/li>\n<li>Take it off the heat and pour in the oil in a thin stream, whisking so that it emulsifies.<\/li>\n<li>Leave to cool, transfer to a container and freeze. Stir vigorously every hour for the first four hours to prevent ice crystals. If you have an ice cream maker, use it.<\/li>\n<\/ol>\n<p><strong>Recommended oil:<\/strong> a sweet, delicate Arbequina that does not overpower the ice cream. For example, the <a href=\"https:\/\/aceiteolivaonline.com\/en\/product\/set-d-oli-rocarell-arbequina-500ml-gift-box\/\">Rocarell Arbequina by Set D&#8217;Oli<\/a>. Finish each scoop with a few drops of oil and some sea salt flakes. Of all the summer recipes with olive oil here, this is the one that surprises guests most.<\/p>\n<h2 id=\"which-oil\">Which oil to use in each recipe<\/h2>\n<p>Each of these summer recipes with olive oil calls for a different kind of oil, and choosing well is one of the simplest ways to improve your olive oil recipes. This table will help you choose:<\/p>\n<div class=\"aoo-table-wrap\">\n<table>\n<thead>\n<tr>\n<th>Recipe<\/th>\n<th>Recommended variety<\/th>\n<th>Why<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Salmorejo and gazpacho<\/td>\n<td>Picual<\/td>\n<td>Tomato-plant notes and plenty of body<\/td>\n<\/tr>\n<tr>\n<td>Ajoblanco<\/td>\n<td>Hojiblanca or Arbequina<\/td>\n<td>Almondy and mild<\/td>\n<\/tr>\n<tr>\n<td>Pipirrana and salads<\/td>\n<td>Picual or Cornicabra<\/td>\n<td>Intensity that stands up to vinegar<\/td>\n<\/tr>\n<tr>\n<td>Tortilla and frying<\/td>\n<td>Picual or Hojiblanca<\/td>\n<td>Heat stability<\/td>\n<\/tr>\n<tr>\n<td>Ice cream and desserts<\/td>\n<td>Arbequina or Picudo<\/td>\n<td>Sweet and delicate<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>If you want to get to know each variety in depth, see our guide to <a href=\"https:\/\/aceiteolivaonline.com\/en\/olive-oil-varieties\/\">olive oil varieties<\/a>. And to have them all to hand, variety packs are a very practical option for cooking all these olive oil recipes with the right oil each time.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1300\" height=\"503\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/pan-aceite-mesa-1400-1300x503.webp\" class=\"wp-image-28217\" alt=\"Bread and olive oil on the table to go with summer recipes with olive oil\" loading=\"lazy\" decoding=\"async\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/pan-aceite-mesa-1400-1300x503.webp 1300w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/pan-aceite-mesa-1400-400x155.webp 400w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/pan-aceite-mesa-1400-768x297.webp 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/pan-aceite-mesa-1400-700x271.webp 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/pan-aceite-mesa-1400.webp 1400w\" \/><figcaption>Bread and a good oil: the best partner for any recipe.<\/figcaption><\/figure>\n<h2 id=\"mediterranean-diet\">Summer recipes with olive oil and the Mediterranean diet<\/h2>\n<p>All these summer recipes have their roots in the Mediterranean diet, recognised by UNESCO as <a href=\"https:\/\/ich.unesco.org\/es\/RL\/la-dieta-mediterranea-00884\" target=\"_blank\" rel=\"noopener\">Intangible Cultural Heritage of Humanity<\/a>. It is not just a list of foods but a way of cooking and sharing the table based on seasonal, local and minimally processed produce.<\/p>\n<p>In summer, that cooking becomes especially fresh: raw vegetables, cold soups, pulse salads, griddled fish and fruit for dessert. And at the centre of it all is extra virgin olive oil, used both raw and for cooking.<\/p>\n<p>The olive oil recipes in this guide show that eating well in summer does not have to be complicated. With good tomatoes, day-old bread, a few almonds or some potatoes, and a good oil, you have complete dishes full of flavour. That simplicity is the real secret of summer recipes with olive oil.<\/p>\n<h3>Make the most of seasonal produce<\/h3>\n<p>Summer is the best time for vegetables and fruit. Some ingredients that go wonderfully with extra virgin olive oil in your summer recipes with olive oil:<\/p>\n<ul>\n<li><strong>Tomatoes.<\/strong> At their best between June and September. The base of salmorejo, gazpacho and pipirrana.<\/li>\n<li><strong>Peppers and cucumbers.<\/strong> Fresh and crunchy, ideal for salads and cold soups.<\/li>\n<li><strong>Courgettes and aubergines.<\/strong> Griddled, with a good drizzle of raw oil at the end.<\/li>\n<li><strong>Melon, watermelon and figs.<\/strong> In sweet and savoury salads or alongside ajoblanco.<\/li>\n<li><strong>Peaches and apricots.<\/strong> With fresh cheese, oil and a few basil leaves.<\/li>\n<\/ul>\n<h2 id=\"keeping-dishes\">How to keep your summer dishes<\/h2>\n<p>One of the advantages of these summer recipes with olive oil is that they can be made ahead. To keep them in perfect condition:<\/p>\n<ul>\n<li>Store cold soups in tightly closed glass containers in the fridge and eat them within one or two days.<\/li>\n<li>Make the pipirrana without salt or vinegar if you are keeping it for several hours, and dress it just before serving so the vegetables do not release water.<\/li>\n<li>Let the tortilla cool before covering it and keep it in the fridge if you are not eating it the same day.<\/li>\n<li>Take the ice cream out of the freezer a few minutes before serving so that it is creamy.<\/li>\n<li>Always add the final drizzle of extra virgin olive oil when you serve: that way it keeps all its aroma.<\/li>\n<\/ul>\n<h2 id=\"menu\">A complete summer menu<\/h2>\n<p>With these summer recipes you can put together a complete menu for a meal with friends or family, most of it prepared the day before:<\/p>\n<ul>\n<li><strong>Appetiser:<\/strong> toast with extra virgin olive oil and a selection of olives.<\/li>\n<li><strong>Starter:<\/strong> salmorejo or ajoblanco, served ice-cold in small glasses.<\/li>\n<li><strong>Main course:<\/strong> Spanish potato omelette with pipirrana on the side.<\/li>\n<li><strong>Dessert:<\/strong> olive oil ice cream with seasonal fruit, such as peaches or figs.<\/li>\n<\/ul>\n<p>Make the cold soup, the pipirrana and the ice cream the day before. On the day you will only need to make the tortilla, or even have it ready in the morning, and serve. It is proof that summer recipes with olive oil let you spend more time with your guests and less time at the stove.<\/p>\n<h2 id=\"tips\">Tips for summer cooking with olive oil<\/h2>\n<ul>\n<li><strong>Cook early in the morning or in the evening.<\/strong> Use the coolest hours for dishes that need the hob.<\/li>\n<li><strong>Use raw oil at the end.<\/strong> A drizzle over cold soups and salads just before serving lifts the aroma.<\/li>\n<li><strong>Chill soups well.<\/strong> Salmorejo, gazpacho and ajoblanco taste better after a few hours in the fridge. Eat them within one or two days.<\/li>\n<li><strong>Take care with homemade mayonnaise.<\/strong> In hot weather, make it just before eating and always keep it cold.<\/li>\n<li><strong>Keep the oil away from heat.<\/strong> In summer the kitchen gets very hot: keep the bottle in a cool, dark cupboard. We give more tips in our guide on <a href=\"https:\/\/aceiteolivaonline.com\/en\/how-to-store-olive-oil\/\">how to store olive oil and its shelf life<\/a>.<\/li>\n<li><strong>Keep food cold on the go.<\/strong> If you are heading to the beach or a picnic, use a cool box with ice packs.<\/li>\n<\/ul>\n<div class=\"aoo-callout\">\n<p class=\"aoo-callout-title\">Grandma&#8217;s trick<\/p>\n<p>For a creamier salmorejo or gazpacho, add the oil at the end with the blender running, in a thin stream. That way it emulsifies like a mayonnaise, a trick that works for most cold olive oil recipes.<\/p>\n<\/div>\n<h2 id=\"mas-ideas\">More summer recipes with olive oil<\/h2>\n<p>If you are hungry for more, here are other summer recipes with olive oil where extra virgin takes centre stage:<\/p>\n<ul>\n<li><strong>Andalusian gazpacho.<\/strong> Tomato, cucumber, pepper, garlic, bread, vinegar and oil, blended and well chilled.<\/li>\n<li><strong>Courgette carpaccio.<\/strong> Wafer-thin slices of courgette with oil, lemon, sea salt flakes and cured cheese.<\/li>\n<li><strong>Tomato and peach salad.<\/strong> With burrata or fresh cheese and a generous drizzle of green oil.<\/li>\n<li><strong>Marinated sardines or mackerel.<\/strong> Cured in vinegar and then covered in olive oil and garlic.<\/li>\n<li><strong>Summer toast.<\/strong> Bread, grated tomato, oil, anchovies and oregano.<\/li>\n<\/ul>\n<p>You will find more ideas in our guide to the <a href=\"https:\/\/aceiteolivaonline.com\/en\/uses-of-olive-oil\/\">uses of olive oil<\/a>.<\/p>\n<div class=\"aoo-cta\">\n<p><strong>The perfect oil for your summer recipes.<\/strong> Picual for salmorejo, Arbequina for ice cream and large formats for everyday cooking, with fast dispatch within 24\/48 h from Spain.<\/p>\n<p><a class=\"aoo-cta-button\" href=\"https:\/\/aceiteolivaonline.com\/en\/shop\/\">See oils<\/a><\/p>\n<\/div>\n<h2 id=\"faq\">Frequently asked questions about summer recipes with olive oil<\/h2>\n<div class=\"aoo-faq\">\n<h3>What is the difference between salmorejo and gazpacho?<\/h3>\n<p>Salmorejo is thicker and is made mainly with tomato, bread, garlic and oil. Gazpacho is more liquid and includes cucumber, pepper and vinegar.<\/p>\n<h3>How long does salmorejo keep in the fridge?<\/h3>\n<p>One or two days, well covered. If you are topping it with egg and ham, add them just before serving.<\/p>\n<h3>Can you make olive oil ice cream without an ice cream maker?<\/h3>\n<p>Yes. Freeze the mixture and stir it vigorously every hour for the first few hours so that it stays creamy.<\/p>\n<h3>Which oil is best for gazpacho?<\/h3>\n<p>A Picual or an early harvest oil, with green notes and hints of tomato plant.<\/p>\n<h3>Can you fry the tortilla in extra virgin olive oil?<\/h3>\n<p>Yes, it is ideal. It is very heat-stable and gives the potatoes an excellent flavour.<\/p>\n<\/div>\n<p>With these summer recipes with olive oil and a good extra virgin, summer tastes even better. Make them, share them and enjoy Mediterranean cooking at its freshest. Once you have tried these summer recipes with olive oil, you will find yourself coming back to them every year as soon as the first ripe tomatoes appear.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salmorejo, ajoblanco, pipirrana, Spanish potato omelette and olive oil ice cream: five fresh summer recipes with olive oil and the best oil for each one.<\/p>\n","protected":false},"author":1,"featured_media":29392,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2396],"tags":[2405,2407],"class_list":["post-28977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-and-uses","tag-recipes-for-summer-en","tag-summer-recipes-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/28977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/comments?post=28977"}],"version-history":[{"count":2,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/28977\/revisions"}],"predecessor-version":[{"id":29250,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/28977\/revisions\/29250"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/media\/29392"}],"wp:attachment":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/media?parent=28977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/categories?post=28977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/tags?post=28977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}