Savour the season with lip-smacking spices, herbs, oils and sauces

Picture this: you’re in the grocery store, scanning the marinade aisle. It’s a blur of different shaped bottles, colourful labels and unfamiliar brands. Where do you even begin? Do you choose the cheapest? The one with your favourite design? Pick one at random? It’s easy to get overwhelmed when there are dozens of options in front of you. Lucky for us, there are some tips to help narrow down the choice.

“First of all, look for something that doesn’t have a lot of sugar,” says Damian Goriup, owner of Florence Meats in Oakville. “As soon as you marinate a meat in added sugars and put it on the grill, it will burn.” If you want to find something truly great, take the time to read the ingredient list. “It’s always the most simplistic rubs, seasonings and marinades that bring out the flavour of meat,” says Goriup.

Tara Lester, owner of Burlington’s Olive Oil Dispensary, also recommends prioritizing purity. In particular, when it comes to extra-virgin olive oils, you want to look for something that’s “early harvest”. Early harvest is a premium, very nutritious oil made from olives picked while they’re still unripe. “These oils have the most pure olive flavour, which is exactly what you want.”

For a simple but effective flavour boost, Lester says to make a three-to-one mixture of olive oil to balsamic vinegar. You can use this mixture as a salad dressing, grilled vegetable marinade or for dipping. And, at The Olive Oil Dispensary, there is a tempting variety of flavoured vinegars: herb, lemon and fruit-infused, to name a few.

If you’re a corn on the cob lover, try coating it with a lime-infused extra-virgin olive oil before it hits the grill, and, when it’s steaming to perfection, give it a sprinkle of flavoured sea salt. “It’s crisp, fresh and amazing,” says Lester. “You’ll never use butter again.” For grilled chicken wings, pair a chipotle-infused oil with a dark maple balsamic and you have an easy-to-make, healthy recipe bursting with flavour.

There are also some less conventional uses for balsamic that might surprise you. “I see people adding flavoured balsamics — like strawberry kiwi or cranberry pear — to cocktails and mocktails,” says Lester. “It’s a bonus that these vinegars are good for digestion!”

Oftentimes, when it comes to making tastier food, all it takes is a few pantry staples. “Try a lamb rub made with just salt, pepper, garlic and rosemary,” says Goriup. “It’s a classic pairing that highlights the lamb’s taste.”

You can also get some wonderful mustards, infused with honey, spices and herbs. Adding a flavoured mustard to a dressing, dip or even a homemade burger mixture has the power to transform something from bland to beautiful.

The bottom line: to turn food into an experience, make sure to highlight the ingredients you’re using, rather than overpower them. Avoid unnecessary additives and, if you’re getting tired while reading an ingredient list or don’t recognize half of the names, it’s probably best to avoid that product.

If you want to learn more, turn to one of the local professionals in our Local Links — they certainly know a thing or two about flavour!