5 Good Reasons to Buy Our Olive Oil for Grilling

Lumìa, our Italian olive oil for meat, is 100% Italian early-harvest extra virgin olive oil for cooking and finishing steak, chicken and lamb: walnut husk, red apple and a peppery finish.

Italian olive oil for meat, an extra virgin olive oil used to coat, marinate and cook meat and then to dress it on the plate, works at both ends of the recipe. Lumìa, early harvested in Fall 2025 and cold-extracted in Italy, brings walnut husk and red apple to the nose and wild chicory with a peppery finish to the palate. Each 500 mL bottle is $55.

5 Good Reasons to Buy Our Italian Olive Oil for Meat

1. 100% Italian EVOO for Steak, Chicken and Lamb

Extra virgin olive oil, the highest grade defined by the International Olive Council, is a cooking oil as well as a finishing oil, and yes, you can grill with it. Lumìa, 100% Italian and cold-extracted in Italy, works on steak, chicken, lamb and pork, from the first coating to the last drizzle. For detailed techniques, read our guide to grilling and frying with olive oil.

2. A Peppery Finishing Oil for Grilled Steak

A finishing oil, raw oil added after the meat has rested and been sliced, is where Lumìa meets beef best. Its wild chicory bitterness and peppery finish, associated with oleocanthal, cut through the richness of a grilled steak, while walnut husk and red apple soften the char. See more in our finishing olive oil.

3. Olive Oil for Chicken Marinades and Pan-Frying

A marinade, a mixture of oil, acid and aromatics that coats meat before cooking, starts with olive oil because the oil carries flavor and helps seasonings stick. Combine Lumìa with our Balsamic Vinegar of Modena IGP, garlic and rosemary for chicken or pork, or use Lumìa alone to pan-fry chicken over moderate heat. The North American Olive Oil Association recommends olive oil for grilling and advises applying it to the food, not the grates.

4. Early Harvest with Measured Polyphenols

Early harvest, the picking of olives while still green, gives Lumìa its green, bitter and peppery character; see why harvest timing shapes Lumìa. Its Fall 2025 harvest recorded 564 mg/kg of total polyphenols and 0.13% free acidity, both measured at milling. Heat can reduce polyphenols, as a study of domestic sautéing showed. These measurements describe the oil at milling, not its current composition or its composition after cooking.

5. One Bottle for Cooking and Finishing

One 500 mL bottle, a dark-glass format that limits light exposure, covers the whole meal: the coating before the grill, the marinade, the pan and the raw drizzle at the table. There is no need for a separate cooking oil and a separate finishing oil, and no reason to save Lumìa only for raw use.

How to Use Lumìa on Meat

1. Steak: brush with a thin coating of Lumìa and salt before grilling; after resting and slicing, add about one teaspoon of raw Lumìa.
2. Chicken: marinate about 1 lb with 3 tablespoons of Lumìa, 1 tablespoon of balsamic, 1 crushed garlic clove, rosemary and salt for 2 to 8 hours in the refrigerator. Grill or pan-fry over moderate heat until the thickest part reaches 165°F (74°C).
3. Lamb: brush chops with Lumìa and rosemary before grilling, then finish with a little raw oil and salt.
4. Pork: use the same marinade as chicken for chops or tenderloin, and keep the grill at medium heat so the balsamic does not burn.
5. Roast beef: rub with Lumìa, salt and pepper before roasting; drizzle raw Lumìa over the thin slices before serving.

Quick Questions About Olive Oil for Meat

Can I use extra virgin olive oil on steak?

Yes. Brush a thin coating on the steak with salt before cooking, then add about one teaspoon of raw oil over the sliced meat after it has rested.

Can I grill with extra virgin olive oil?

Yes. Extra virgin olive oil is suitable for grilling steak, chicken, pork and lamb. Use medium to medium-high heat, and lower it if the oil starts to smoke.

Can I fry chicken in olive oil?

Yes. Extra virgin olive oil is suitable for pan-frying and shallow frying chicken. Keep the heat moderate and turn the pieces until golden and the thickest part reaches 165°F (74°C).

Should I apply oil to the meat or the grill?

Apply it to the meat. A thin coating on the meat helps prevent sticking and helps salt and seasonings adhere, as the North American Olive Oil Association advises.

When should I add finishing oil to meat?

After cooking: once a steak has rested and been sliced, or just before chicken, pork or lamb is served, so the oil reaches the plate raw.

Have another question? Write to info@milantruffle.com.

Buy Lumìa Italian Olive Oil for Meat

Lumìa, 500 mL of early harvest, 100% Italian extra virgin olive oil, is $55. Choose your quantity and add it to your cart. For complete specifications and customer reviews, visit our original Lumìa Extra Virgin Olive Oil product page.