Why incorporate basil-pressed olive oil into your offering?
Basil-pressed olive oil, obtained by co-crushing olives and fresh basil at the time of extraction, captivates with its freshness and unique aromatic profile. It allows you to differentiate your menu and add an authentic touch to summer dishes such as tomato-mozzarella, fresh pasta, or cold soups. Incorporating such an oil also meets a growing demand for distinctive and natural products, far from simple oils flavored by added aroma.
To discover an example of basil-pressed olive oil suitable for catering, explore the professional selection or try the organic basil olive oil.
Selection criteria for professional supply
Quality and traceability
To ensure a consistent experience for your customers, opt for cold-pressed extra virgin olive oil, made from olives and basil grown without chemical inputs. Check the traceability, harvest date, and batch number on each container or bottle. For demanding establishments, a 5 L can helps control material costs while maintaining product freshness thanks to airtight packaging.
Formats adapted for catering
- 500 ml bottles for table service (ideal for a refined presentation).
- 3 or 5 L cans for the kitchen, allowing easy refilling of oil cruets or carafes.
- Possibility of label customization to enhance your establishment's identity (custom personalization).
Logistics: lead times, rotation, and storage
Anticipate a supply lead time of 5 to 10 days for artisanal basil-pressed oils, as production is often seasonal (basil harvest from June to September). Store away from light and heat to preserve the aromas. A minimum batch of 24 personalized bottles applies to custom orders, with an additional processing time of one to two weeks.
For optimal management, discover the dedicated professional sales service.
Highlighting basil olive oil on the menu and in the dining room
Usage ideas and differentiation
- Finishing on burrata, heirloom tomatoes, vegetable carpaccio.
- Original seasoning for summer salads or cold soups.
- Highlighting on an Italian appetizer platter or as an accompaniment to homemade bread.
Offer a table tasting, explaining the difference between a pressed oil (co-crushing) and a simple flavored oil, to highlight the craftsmanship and origin of the product. To inspire your team, consult the oil presentation guide for dining rooms.
Summary table of recommended formats and uses
Frequently asked questions
What are the lead times for receiving basil-pressed olive oil in a restaurant?
Allow generally 5 to 10 business days for artisanal oil, and 2 to 3 weeks for a personalized order.
How to preserve the aromatic freshness of a basil olive oil in a professional kitchen?
Store the can or bottle away from light and heat, and close it carefully after each use. Use an opaque cruet for serving.
Can olive oil truly be personalized for a restaurant or hotel?
Yes, from 24 bottles, you can create your own label design via the professional configurator, with support from the sales department if needed.
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