Golden hour—aperitivo ideas to savour the sunset.

Gradually, all good things are creeping northwards: wine making, growing stone fruits, and even the first attempts at commercial olive trees. And this summer, one more delicious thing is taking hold—aperitivo is finally finding a place in our food culture. Cin cin!

Why has it taken us so long to catch on to the art of aperitivo, an insanely delicious way of ending the day and starting the evening? The weather, perhaps. Aperitivo food and drink is best served over long, warm evenings and with significantly fewer of those in northern Europe, we’ve been missing out on golden hour for too long. That’s about to change. As the heat of summer builds, it’s time to embrace the ritual—and these aperitivo ideas are the perfect place to start.

Put the ‘EVOO’ in your aperitivo ideas.

Golden hour cocktails.

Olive oil Aperol spritz

Every great aperitivo starts with a drink, and ours comes with a unique olive oil spin. Sip on this bright, bitter, and refreshingly unexpected version of the Italian cocktail. The olive oil Aperol spritz adds a splash of olive brine and a drizzle of extra virgin olive oil for a rich finish and silky texture.

Olive oil martini

A refined take on the classic cocktail—crisp gin or vodka meets dry vermouth, finished with just a few drops of extra virgin olive oil. The result? A delicious texture and subtle complexity that lingers on the palate, transforming a familiar drink into something unexpectedly elegant. 

EVOO Botivo

For all of the flavour and none of the alcohol, try this no-lo tipple. Botivo is a big-sipping botanical aperitivo hand-blended in small batches in Hertfordshire. They’ve created an EVOO Botivo, paired with Mediterranean tonic and finished with a dash of extra virgin olive oil. It’s an intensely refreshing drink, with a bittersweet, citrus zing.

Snacks & bites.

For nibbles, let’s start with the bread. Focaccia is a great idea, or choose a tearable, shareable loaf with enough softness to mop up all that liquid gold. Bread makes the perfect food base for building delicious but simple aperitivo snacks—and we’ve got a few ideas to get you started. 

Loaded EVOO.

Loaded olive oil is having a moment right now, but what is it exactly? It’s the ideal aperitivo dish, customisable to your favourite flavours. Simply pour a liberal amount of EVOO into a large, shallow dish, then load it up with flavour: fresh herbs, nuts, lemon, parmesan, olives, garlic, spices. Make sure all your components have been finely diced. We’ve gone with ideas such as parsley, oregano, walnuts, spring onion, capers, courgette, and lemon zest. Mix together, season with salt and balsamic vinegar, then pile it onto pieces of bread. 

Pan con tomate.

It’s not summer unless tomatoes are involved. Here, it’s a good idea to choose really good quality, meaty ones with dense flesh and low water content. Don’t be afraid of ridges or scars—the gnarly ones often taste the best. We’re going Spanish style: pan con tomate, which is almost as simple as it sounds (bread with tomato) although garlic is a key component too. 

First, cut an edge off the tomatoes and grate them on a box grater. You’ll be left with just the skin, which you can throw away. Season the pulp with salt. Next, toast some bread and rub it liberally with a peeled garlic clove. Spoon the tomato over the toasted bread and dress with EVOO. Traditionally, in Spain, especially in the northeastern region of Catalonia, you might even be served all the components whole at the table, and left to rub the super ripe tomatoes on your own toast.

Anchovies & lemon.

For the anchovies and lemon, quality ingredients are again paramount. Good anchovies shouldn’t fall apart or be unpleasantly salty: they should hold their shape and have a complex umami quality to them. Cantabria in northern Spain has a reputation for incredible anchovies. It’s where a lot of the fish are landed, giving the local canneries access to the freshest catch, preserved according to tradition. If you can find good quality anchovies, all they need is a very fine slice of lemon and a drizzle of olive oil to make them even better. Choose an unwaxed lemon as you’ll be eating the peel too.

Melon & Parma ham.

There’s a reason Parma Ham and melon never goes out of fashion. This aperitivo idea has a salty-sweet balance that’s hard to beat. A light drizzle of the best olive oil brings even more fresh, fruity notes to the plate and the addition of crushed fennel seed gives it a fragrant lift. A little salt, a little pepper and you’re set. 

Simple sliced oranges with olive oil.

This bright, unexpected food pairing is as simple as it is refreshing. Juicy orange slices are drizzled with extra virgin olive oil—its peppery notes playing off the fruit’s natural sweetness. A light dusting of sugar and cinnamon adds warmth and depth, while fresh mint or basil brings a final, fragrant touch. Sweet, savoury, and sun-soaked, it’s a dish that surprises and delights in every bite.

Sweet to round things out.

Figs, ricotta & honey. 

As you move towards the end of your aperitivo, your palette might be calling out for something sugary. That’s where figs, ricotta and honey come in. Hovering somewhere between savoury and sweet, these stunning snacks are simple to prepare. Halve your figs and cut a tiny slice off the outside edge to help them stay steady on the plate. Top with ricotta and make a little divot which you can fill with EVOO and honey. Salt and a sprinkle of oregano finish the dish.

Strawberries, cream & EVOO.

Aperitivo is designed to prepare you for dinner, so serving ‘dessert’ is not traditional. Although in Italy, they have a name for an aperitivo that morphs into a full meal—*apericena*. But we wanted to max out on those golden hours, and provide you with inspiration and ideas for an aperitivo that could last all evening. So, to end, we have two options. Try strawberries with lightly whipped double cream, a crack of black pepper and a drizzle of liquid gold. Or, go even simpler, but no less delicious: the cult combo of ice cream and olive oil.