Why basil-pressed olive oil brings out the best in mozzarella
As soon as the new season starts, mozzarella takes pride of place in Italian cooking, and basil-pressed olive oil is its natural partner. Unlike a simply flavoured oil, this one is made by co-milling fresh basil with the olives during extraction, which gives it an intensity and a freshness nothing else matches. The process preserves the purity of the aromas and creates a real dialogue with the mild milk of the mozzarella.
For an authentic experience, choose a mozzarella di bufala or a seasonal fior di latte, and go for a quality basil-pressed olive oil, like the one in the organic basil olive oil collection. To discover other oils suited to tasting, explore the 200 ml olive oil trio.
To take the experience further, have a look at the personalisation advice on the page for professionals, where olive oil also becomes part of the table service.
The secrets of a successful pairing
1. Choose your ingredients well
For the pairing to work, pick a fresh mozzarella, ideally made in September, and an extra virgin basil-pressed olive oil. The oil should be used raw, poured at the last moment, so that all its fragrance is preserved.
2. How much to use and how to serve it
Pour about a tablespoon of basil-pressed olive oil over each portion of mozzarella. For a sharing plate, count on two to three tablespoons. A drizzle is enough to reveal the milky sweetness and the melting texture of the cheese. For an elegant presentation, use a personalised table oil cruet.
3. The accompaniments that work
Add a few heirloom tomatoes, some grilled country bread, and perhaps a touch of black pepper or fleur de sel. You can also round things off with a sun-dried tomato tapenade for a Mediterranean note.
Mistakes to avoid with basil olive oil and mozzarella
Do not heat the oil
Heat destroys the aromas of fresh basil. Always use basil-pressed olive oil cold, as a finishing touch, just before serving.
Steer clear of industrial mozzarella
Industrial mozzarellas lack texture and taste. Go for artisanal products, full of flavour, for a real contrast with the fragrant oil.
Using too much oil
Too much olive oil, even basil-pressed, can mask the delicate taste of the cheese. Stick to the recommended amount so you do not overwhelm the plate.
Checklist: the steps to a successful basil olive oil and mozzarella pairing
- Choose an artisanal seasonal mozzarella.
- Use a basil-pressed olive oil made by co-milling.
- Pour the oil raw, just before serving.
- Add tomatoes, grilled bread, and a pinch of salt.
- Serve at the table on a nice dish or a sharing board.
Frequently asked questions
Which olive oil should you choose to go with mozzarella?
Go for a basil-pressed olive oil, made by co-milling, for a seasonal match with mozzarella.
Can you use basil-pressed olive oil with other fresh cheeses?
Yes, this oil also goes well with burrata, ricotta or fior di latte, especially in summer and early autumn.
Where can you find professional-quality basil-pressed olive oil?
For professional use or personalisation, discover the options on the page for professionals.
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