7 Delicious Ways to Use Olive Oils & Vinegars This Summer

Summer is the season of easy meals, last-minute plans, and letting good ingredients do most of the work. Whether you're all about pasta salad, avocado toast, or grilling everything in sight, here are 7 easy (and slightly genius) ways to use Olive & Basket's oils and vinegars this summer.

🌿Upgrade Your Pasta Salad (Without the Mayo)

Look, mayo has its place. But sitting in the sun at a picnic? Maybe not. Try this instead: a quick vinaigrette made with Lemon Rosemary Olive Oil and Garden Herb White Balsamic Vinegar. It’s herby, bright, and holds up beautifully in the heat. Toss it with pasta, chopped veggies, maybe some olives, and you’re done. Want another combo? Try Garlic Olive Oil with Fresh Tomato Basil White Balsamic Vinegar—Chef’s kiss.

🌿Take Your Salad from Meh to Memorable

A plain salad is fine. But drizzle on Herbs de Provence Olive Oil and Meyer Lemon White Balsamic Vinegar, and suddenly you're the person everyone’s asking for the recipe. It’s one of those “wow, this is so good” moments—and it only took about 20 seconds.

Making a vinaigrette is easy—it can be as simple as olive oil, vinegar, and a pinch of salt and pepper. Pour it all into a mason jar, give it a little shake, and voilà. Salad dressing, handled.

Another combo I love? Tahitian Lime Olive Oil with Peach White Balsamic Vinegar. Tart, fruity, and perfect on greens, grilled fruit, or whatever you’ve got in the fridge.

🌿Put Balsamic on Ice Cream (Seriously)

Stay with me here. A drizzle of Cherry Dark Balsamic Vinegar, Blueberry Lavender White Balsamic Vinegar, or Chocolate Balsamic Vinegar over vanilla ice cream is a game changer. It’s tart, sweet, and way more sophisticated than sprinkles.

🌿Splash Some Vinegar on Fruit Salad

Fruit salad can get a little… predictable. But not when you add a splash of Coconut Mango White Balsamic, Key Lime White Balsamic, or Marc de Champagne Vinegar. Just a little brightens everything and makes it feel fancier than it really is.

🌿Add to Seltzer for a Summer Sip

Just 2–3 teaspoons of vinegar in sparkling water turns it into something you could totally serve at brunch. Try Lemon Cucumber White Balsamic Vinegar or Mango Pulp Vinegar over ice. It’s refreshing, hydrating, and honestly kind of addictive.

🌿Avocado Toast That Isn’t Boring

Avocado toast is wonderful for a summer breakfast. I love it because I love avocado and bread—but I also know it's good for me. And adding olive oil makes it an even better breakfast.

Here’s how I do it: mash up a ripe avocado with a pinch of salt, maybe a little lemon juice. Stir in a drizzle of Meyer Lemon Olive Oil (or Gremolata Olive Oil if you want herby vibes), then spread it on toasted bread. Finish with a second drizzle of oil and a few drops of Fig Dark Balsamic or Traditional Balsamic Reduction on top.

It’s fast, fresh, and feels like you’ve got your life together—at least until lunch.

🌿Create Easy Marinades for Grilling Season

A marinade is just olive oil, vinegar (or citrus), herbs, maybe a little garlic—and a lot of flavor. It tenderizes whatever you're cooking and makes you look like you know what you're doing. Here are a few combos I love:

Black Truffle Garlic & Butter Olive Oil + Cherry Dark Balsamic Vinegar → for pork or portobello mushrooms

Rosemary Olive Oil + Meyer Lemon White Balsamic Vinegar → for grilled chicken or lamb

Garlic Olive Oil + Marc de Champagne Vinegar → for shrimp or scallops

Tahitian Lime Olive Oil + Coconut Mango White Balsamic → for grilled fish or tofu

Greek Seasoning Olive Oil + Traditional Balsamic Reduction → for steak or eggplant

One Last Thing...Summer cooking doesn’t need to be complicated. Start with good ingredients, keep it simple, and see what happens. If you’re ready to try something new, here’s where to start:

Browse Olive Oil 

Browse Vinegars