Basil Extra Virgin Olive Oil
$20.00
Medium–bodied, this EVOO is excellent over heirloom tomatoes and fresh mozzarella. Delicious in a pasta sauce, homemade pesto, or directly over pasta, you can also drizzle over steamed vegetables. And it’s wonderful as a bread dipper when paired with FROM OLIVES TO OIL aged Balsamic Vinegar and FROM OLIVES TO OIL® Italian House Blend Seasoning .
Less than .2% acidity.
Description
Excellent Complements
- Vinaigrettes
- Sauces
- Leafy Greens
- Marinades for Beef, Poultry, & Seafood
- Pasta
- Summer Squash
- Grains
- Artichokes and Vegetables
- Pizza
- Peas
- Omelettes
- Carrots
- Soft Cheeses
- Thai-inspired dishes
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Ideas for Use
- Brush on Italian bread, especially focaccia or ciabatta then grill.
- Drizzle over chopped fresh tomatoes for bruschetta and finish with Vintage dark balsamic.
- Combine with any of our suggested vinegar pairings for the most delectable vinaigrette or marinade.
- Spread whipped ricotta cheese over a slice of grainy bread and drizzle with Basil olive oil.
- Toss with whole wheat pasta, peas, and roasted asparagus.
- Drizzle over pizza.
- Use to make basil aioli and use as a condiment with seafood or vegetables, especially artichokes, asparagus, and haricot verts.
Recipe
Crock-Pot Risotto
Ingredients
- ¼ c. (+ a little extra) FROM OLIVES TO OIL® Basil EVOO
- 2 shallots, peeled & minced
- 1 ¼ c. Arborio rice (from The FROM OLIVES TO OIL®)
- ¼ c. dry white wine
- 3 ¾ c. low sodium chicken broth
- 1 tsp. salt
- ½ c. freshly grated Parmigiano-Reggiano cheese
Directions
Heat Basil EVOO in sauté pan over medium heat; sauté shallots until softened. Lightly coat crock-pot with some of the extra Basil EVOO. Add sautéed shallots & Basil EVOO to crock-pot. Add rice & coat with mixture. Stir in wine. Stir in chicken broth. Add salt. Cover & cook on high for approximately 2 hours, (or until liquid is absorbed). Stir in cheese just before serving.
