Description
Basil flavored olive oil
WHY WE MAKE BASIL OLIVE OIL?
The olive tree is part of our everyday landscape and our grandmothers and mothers have always cooked with this oil, whose many virtues are recognized throughout the world.
So we also wanted to make our own olive oil from our trees to eat more together.
Making a basil olive oil seemed obvious to us in order to combine two typical products of Provençal and Nice gastronomy.
OLIVE TREE CULTURE
The typical olive tree of the Pays de Grasse and the Alpes-Maritimes is the cailletier, also called the weeping olive tree because its productive branches are hanging (the pandoulliers). It produces a fruity oil full of character.
BASIL CULTURE
Among the countless varieties of basil, we prefer the “Grand-vert basil” also called Genoese basil, typical of the vegetable gardens of Provence where it is the essential companion of tomatoes, peppers but also squash plants which benefit from this cohabitation.
Basil leaves are harvested from late spring until October.
MANUFACTURE OF BASIL-FLAVOURED OLIVE OIL
No flavors or essential oils added to our olive oil.
Our basil flavored olive oil is produced by the action of the sun on the basil leaves. After a certain time, the leaves are removed from the oil which will then be filtered.
USES OF BASIL FLAVORED OLIVE OIL
Olive oil is ideal for all preparations requiring oil and basil.
First of all on a simple plate of pasta, but also in a salad or steamed vegetables. It is simplicity and deliciousness combined
Technical data and origin:
Olives (Olea europaea subsp. europaea var. europaea , autonymous) organic: Châteauneuf-Grasse, Pays Grassois
Basil (Ocimum basilicum, L. 1753) organic: Le Bar sur Loup, Pays Grassois
Share this article on social networks
Share this article on social networks
Reviews
There are no reviews yet.