The Everyday Table: Three Simple Dishes That Start With Olive Oil

The most memorable home cooking is often the simplest. When you start with a good extra virgin olive oil, you need very little else. Here are three unfussy dishes that let the oil shine — perfect for a weeknight.

1. Bruschetta, done properly

Grill or toast thick slices of good bread. While they are still warm, rub each one with a halved clove of garlic, then drizzle generously with extra virgin olive oil and a pinch of flaky salt. Top with ripe tomatoes, chopped and lightly salted, and a few torn basil leaves. The warmth of the bread lifts the aroma of the oil — this is where a fresh, peppery oil earns its keep.

2. A proper green salad

Forget bottled dressing. In the bottom of your salad bowl, whisk three parts olive oil to one part lemon juice or wine vinegar, with a little salt and a grind of pepper. Add your leaves and toss at the last moment so they stay crisp. The ratio matters more than the ingredients: let the oil lead, and brighten it with just enough acid.

3. Olive-oil roasted vegetables

Toss whatever is in season — courgettes, peppers, fennel, new potatoes — with a good glug of olive oil, salt and a few sprigs of rosemary or thyme. Spread on a tray and roast in a hot oven until the edges caramelise. Extra virgin oil stands up well to medium-heat roasting; finish with a fresh drizzle off the heat to bring back its brightness.

A note on finishing

One habit transforms everyday food: keep a bottle of your best oil for finishing. A thread of fresh extra virgin over a bowl of soup, a plate of pasta, or grilled fish adds a fragrance that cooking alone cannot. It is the simplest luxury in the kitchen.