From the rolling hills of Tuscany comes our small-batch extra virgin olive oil, hand-harvested each year between mid-October and November. Every day’s harvest is cold-pressed within hours of picking to preserve the oil’s vibrant flavor and natural antioxidants. All of our trees were planted during the Mid-Renaissance period, making them more than 500 years old. The result is an oil that is bold yet balanced, making it ideal as a finishing touch to elevate the soul of any dish.
Flavor: Our signature Tuscan olive oil, pressed from Moraiolo, Leccino, and Frantoio olives, is infused with basil. It opens with the aroma of freshly torn basil leaves, bright and green, layered over the oil’s natural fruitiness. The palate is smooth and savory, finishing with a gentle peppery lift and a clean, lingering herbal freshness.
Infusion Method: Using our classic extra virgin olive oil as the base, basil is infused through a single-ingredient, long-duration steeping process. The infusion is conducted without the application of any heat, preventing thermal degradation and preserving the oil’s fatty acid profile, polyphenols, and sensory integrity while allowing controlled extraction of basil’s natural aromatic compounds.
Ways to Use: Perfect for tomatoes, mozzarella, pasta, pizza, grilled vegetables, chicken, and warm bread.
