From Tuscany, our small-batch basil-infused extra virgin olive oil is hand-harvested between mid-October and November, then cold-pressed within hours to preserve aromatics, antioxidants, and polyphenols. Produced from over 500-year-old olive trees planted during the Mid-Renaissance, it delivers remarkable depth and balance.
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.
Ways to Use: Perfect for tomatoes, mozzarella, pasta, pizza, grilled vegetables, chicken, and warm bread.
