A discrete combination of Peranzana olives infused with fresh basil.
Both harvested by hand, the olives are cold pressed in the traditional pink granite mills. We subsequently infuse fresh basil in this delicate extra virgin olive oil, this process captures the taste of basil and flatters our extra virgin olive oil.
INGREDIENTS: extra virgin olive oil and basil.
Pairing suggestions:
Heirloom tomato Caprese, burrata with basil oil drizzle, fresh pesto pasta, spaghetti aglio e olio, summer vegetable risotto, bruschetta with sun-dried tomatoes, grilled eggplant with balsamic and basil, roasted cherry tomatoes with ricotta, homemade focaccia with basil infusion.
