There’s nothing like a gentle drizzle in the summer, especially when the drops are extra-virgin olive oil. Made from the first pressing of barely ripe olives, extra-virgin is the only olive oil grade that doesn’t use heat to extract the oil, resulting in the freshest olive taste. And extra-virgin oil tastes smoother than other olive oils because it’s low in acid (for oil to be graded extra-virgin, it must have 1 percent or lower acidity). Flavors range from mild to peppery, with herbal or nutty nuances. They’re best enjoyed in the simplest ways, where their personalities stand out, so they’re perfect for easy summer fare. Keep a bottle handy for these drizzles, dips, rubs and more:

--Drizzle oil mixed with fresh herbs over hot grilled vegetables.

--Dip grilled bread into oil flavored with orange peel; sprinkle it with crushed fennel seeds.

--Rub bread with oil, and grill until toasted. Rub the grilled bread with a garlic clove and then with a halved tomato until the tomato juices soak the bread.

--Brush olive bread with olive oil; layer sliced chicken, bell peppers and cheese on the bread, and grill until the cheese melts.

--Toss leftover cooked chicken, shrimp or beef with cooked pasta, cherry tomatoes, spinach, feta or blue cheese, and olive oil. Top with a light drizzle of balsamic.

--Toss fresh greens with oil until lightly coated. Add a small splash of vinegar and toss to mix; season with salt and pepper.

--Drizzle oil over sliced cooked beets and sliced tomatoes.

--Use oil as a marinade for meat or fish, along with handfuls of fresh herbs, minced garlic and lemon peel.

--Drizzle peach halves with oil and roast at 350°F. until tender; serve with ice cream.