Freshly picked Turkish basil leaves co-pressed with Yamalak Sarisi olives. Aromatic, herbaceous, and vibrant. No extracts or artificial flavors. table {font-size: 11px; border-collapse: collapse; border-spacing: 0; margin-left: auto; margin-right: auto; text-align:left; width: auto;} th, td {text-align: left; padding-bottom: 4px; padding-top: 4px; vertical-align: top; padding-left: 0;} Fresh basil, all year round. That is what this oil delivers. We co-press freshly picked basil leaves from local Turkish producers together with our Yamalak Sarisi olives using the Agrumato method. The basil is not steeped or added after pressing - it is cold pressed with the olives in a single pass, becoming a molecular part of the oil itself. The first thing you notice is the aroma - unmistakably fresh basil, like you just plucked it from the plant. Then the flavor: green, clean, and beautifully balanced. This is not a basil bomb. It is refined and calibrated to enhance without overpowering. The Yamalak Sarisi olive's silky texture carries the herb perfectly. Anywhere tomato meets cheese, this oil creates magic. Finish a caprese salad. Drizzle over a margherita pizza. Stir into pasta with cherry tomatoes and fresh mozzarella. Use it as a finishing oil to keep the basil aromatics alive. Tasting Notes Fresh green basil. Clean herbal aromatics. Natural sweetness. Silky olive oil texture with a bright, clean finish. Best Paired With Caprese salad, pasta (especially tomato-based sauces), homemade pizza, bruschetta, burrata, Mediterranean mezze, gazpacho, grilled vegetables, baked salmon, sourdough dipping oil, and summer salads. Culinary Tip The rule is simple: anywhere you would use fresh basil, use this oil instead. It delivers summer basil flavor even in January. Best used as a finishing oil after cooking. Health Benefits Combines the monounsaturated fatty acid richness of extra virgin olive oil with basil's natural herbal compounds. A clean, whole-ingredient product that helps reduce the need for heavy sauces and excessive seasoning. Cold pressed and unrefined.* * Daily olive oil consumption should be discussed with your doctor.
