Old World Olive Oil

Acidic and herbaceous, olive oil is a beautiful complement to the light, produce-forward dishes of summer. Spanish arbequinia is my favorite — often milder and fruitier, sometimes slightly nutty. Below are two ways I incorporate its use through the season. Both dishes are best served with torn baguette and a chilled glass of Sancerre: bright, crisp, and aromatic.

Heirloom Tomato Carpaccio

On an oversized plate, gather:

• Thinly sliced red and purple heirloom tomatoes

• Microgreens and slivered shallots

• Fresh lemon zest and flaky salt

• Aged balsamic vinegar

• Finishing olive oil

Thinly slice tomatoes and arrange flatwise. Drizzle with finishing olive oil and balsamic vinegar to taste. Garnish with microgreens, slivered shallot, and fresh lemon zest for brightness. For substance, add ribbons of prosciutto.

Stone Fruit with Ricotta and Olive Oil

On an oversized plate, gather:

• An assortment of ripe halved peaches, nectarines, plums, cherries and apricots

• Dollops of fresh whole milk ricotta

• Fresh mint

• Finishing olive oil

Arrange the fruit flesh upward. Spoon generous dollops of ricotta overtop. Garnish with torn mint and a long drizzle of olive oil. Serve immediately.