Fire Up the Fourth: Grilling, Drizzling, and the Flavors That Make It Memorable
Growing up, the Fourth of July was always a time for family. There was always watermelon, homemade ice cream, and a feast of grilled meats and sides. We would eat all day and come together at night to watch the fireworks. I think that's why Branson is such a special place this time of year. We are truly a slice of Americana — filled with patriotism and all about family.
This year feels even more special. Two hundred and fifty years is worth celebrating with intention, and for most of us, that celebration happens around food. So whether you're hosting a backyard full of people or just your favorite few, I want to help you make it memorable. Here's how I'd approach the grill this weekend.
The Oils That Make A Difference
I know. "Use a good olive oil" sounds like I am just trying to sell you something, but honestly, ever since I first discovered high quality olive oil I knew there was no going back. It's like having the best ribeye of your life and then trying to eat kale. There is just no comparison.
A high quality cold-pressed olive oil behaves completely differently than what's sitting in most kitchen pantries. For starters, it holds up to a hot grill. The flavor deepens and enhances the food rather than competing with it. That's the difference between a grilled chicken thigh that's fine and one that makes someone ask what you did to it. It’s why I love our grill-friendly fused and infused olive oils. It makes people want to know your secret.
Here are the four I reach for this time of year:
Olive Wood Smoked EVOO — The smoke in this oil comes from the olive wood itself, real smoked olive wood infused into a buttery cold-pressed olive oil. It's not a flavoring. It's not an additive. It's just what this oil is. Drizzle it over anything the moment it comes off the grill — steak, chicken, roasted corn — and the effect is immediate and a little bit magic.
Chipotle EVOO — Smoky, warm, with just enough heat to wake up the palate. I love this one for marinades and brushing during cooking. It's exceptional on pork and shrimp, and it makes a genuinely great dipping oil straight from the bottle.
Chimichurri Verde EVOO — All the brightness of a classic chimichurri without standing over a cutting board for twenty minutes. Herb-forward and spicy finish, it's made for steak but just as good over grilled flatbread or roasted eggplant. If you're feeding people who don't eat meat, this oil makes the vegetable side feel like it was planned with the same care as everything else.
Persian Lime EVOO — Clean citrus, no bitterness, genuinely bright. This is my go-to oil for fish and shrimp, and it makes a three-ingredient vinaigrette that I've been making on repeat all summer: three tablespoons of the oil, one tablespoon of pineapple white balsamic, a pinch of salt. That's it.
Don't Skip the Drizzle
This is the step most people miss, and it's the one that I’ve found makes the biggest difference.
When your protein comes off the grill and it's resting — still warm, just off the heat — that's the moment a good balsamic becomes a little piece of magic. Sure, you can hit it with another drizzle of oil and it will be outstanding. However, the sweetness from a good balsamic playing off of that smoky char, salty seasoning, and juicy protein - well, that’s a level of perfection we all want more of in our lives. Try our mango white balsamic drizzled over bone-in chicken or pretty much any seafood, and you’ll understand what I am talking about. Black cherry balsamic over a well-smoked pork butt, Neapolitan herb balsamic to finish off any steak, oregano white balsamic over grilled summer squash. I mean, come on.
💚 Everything you need for a holiday weekend table — grill oils, finishing balsamics, Divina spreads, and gift sets — is in one place. → Shop the Summer Collection
A Grazing Table While They Wait
People need something to do while the grill heats up and the cooking happens, and a grazing table filled with olives, smoked nuts, fruit and cheese gives them exactly that. It doesn’t have to be complicated. Keep it simple and let the flavors do the heavy lifting.
Olives are always on my grazing table because they are easy. Our selection of gourmet olives delivers enough flavor options and surprises that people can be happy with those alone. A few favorites on my table are our Divina Castelvetrano Olives — buttery and mild, the olive that wins over people who swear they don't like olives. Next to them, our new Divina Chili Lime Frescatrano Olives bring heat and brightness that feels exactly right for a summer cookout. Add in a small bowl of our Delizia Pickled Sweet Garlic and you have everything you need to satisfy any palette. If I want to keep things contained and more formal, I’ll create a long board down the center of our outdoor table filled with a selection of fresh seasonal fruit and cheeses. For more casual affairs, I just litter the counter or table with easy to reach bowls and small plates and let people explore.
Hosting Gifts Made Easy
If you're heading to someone else's backyard this weekend, our Summer Grill & Drizzle Set is the host gift I'd reach for. It includes the Olive Wood Smoked EVOO, Chipotle EVOO, Mango White Balsamic, and Peach White Balsamic — everything from this post in one beautifully packaged box. It's available in store at Branson Landing and online through August.
And if you're shipping it to someone who can't make it to Missouri this summer — complimentary shipping on any order $100 or more.
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