Shop

Gift

Learn

ABOUT

JOIN THE CLUB Account

+ FREE SHIPPING OVER £50

+ JOIN THE CLUB FOR JUST £15

Home
Blog
BBQ aubergine

BBQ aubergine

The smell of this aubergine marinade on your barbecue is guaranteed to make your neighbours jealous. Smoky, garlicky, and so soft your knife will just glide through.

If you were looking for inspiration for next time you fire up the grill, then look no further.

Make the most of the final weeks of aubergine season with this delicious recipe. Best enjoyed alfresco.

Here's the method:

Serves 4

Cut your aubergine into thick steaks and leave to the side.
Smash together the garlic, chilli and salt to a paste then add the oregano and olive oil.
Mix well and leave in the fridge overnight to marinade.
Fire up your bbq and wait until its reached medium hot.
Cook over the aubergine steaks on the bbq until charred and soft.
Serve on a pool of tzatziki (you can use a dairy free yogurt to make this vegan).
Scatter with hand torn mint.
Add a generous extra drizzle of extra virgin olive oil.

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...

SHOP NOW

You may also like...

Cherry pavlova with olive oil

Tangy yoghurt cream, crunchy pistachios, crisp meringue, and juicy cherries—these single-serve pavlovas are a sweet sensation for eyes and taste buds alike. Take your pavlova up a notch with the addition of extra virgin olive oil. An extra drizzle of our Greek olive oil or August’s Portuguese Club EVOO is the ideal pairing to cut through the sweetness and adds a shine of gold to this dessert. Purple fruits are also packed with polyphenols, adding even more goodness. If you don’t have fresh ...

Ceramics for the Olive Oil Club

From Porto to pride of place in the kitchen, one of your most requested products—the Citizens of Soil ceramic—is here. Within months of us launching in 2021, people kept telling us how they’d love to have our oil in a nice ceramic. At events and tastings, customers would ask about the best way to store their oil and show us different vessels they had used to refill our signature pouches. When you make a normal glass olive oil bottle as pretty as ours—it’s natural that people want to see what...

Tofu, olive oil, and shiso.

Soft, silky tofu, fragrant shiso, and peppery olive oil come together for a simple yet refreshing and incredibly delicious dish. Shed a new light on EVOO, and find inspiration from Japan this golden hour with this recipe from Yoko Nakada (@houseoffuumi). Although more commonly found on pastas, anchovies or lemon, the intense & peppery nature of Francesca's limited-edition Sicilian EVOO balances the smoothness of the tofu and makes it the perfect pairing for this dish. Quick, delicious, ...

FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.