Why choose a basil-pressed olive oil?
Basil-pressed olive oil is made by milling fresh basil leaves together with the olives at the moment of extraction, rather than by adding a flavouring. This process brings out clean, green notes that work beautifully with tomatoes, pasta, mozzarella or chilled soups. Compared with a plain olive oil, this aromatic version gives you a ready-to-use shortcut to flavour that lifts any dish with no effort. You will find that character in the organic basil olive oil.
If you want to make the experience at your table your own, you can also create your own bottle design with the personalisation configurator, a rare option on the French market.
What to look at before you buy
1. Flavouring method
Go for an oil made by co-milling rather than by simply adding a flavouring. Co-milling guarantees that the flavours are integrated naturally and that the oil holds up better, both cooked and raw. Always check what the bottle says, or ask specialist professionals for advice.
2. Origin and olive variety
A quality basil-pressed olive oil starts with an excellent base oil. Favour oils made from Italian olives, such as Carolea or Roggianella, known for their balance and freshness on the palate.
3. Harvest date and storage
A fresh oil keeps the basil aromas better. Check the harvest date and go for a dark bottle. For big gatherings or regular use, the 200 ml olive oil trio is a handy format worth discovering.
4. Certifications and labels
The organic label guarantees a strict selection of ingredients and no artificial flavourings. It is a criterion worth taking seriously for an oil you will use raw or in simple recipes.
2026 comparison: which basil-pressed olive oil should you choose?
Here is a table to help you compare the main options available this year:
For a personalised experience or a gift, consider the personalised bottle, available from 24 bottles.
In the kitchen: how to get the most out of basil
- 1. On a heritage tomato salad, a few drops are enough to transform the plate. Pair it with a sun-dried tomato tapenade for a sunny starter.
- 2. In a pasta dish, add the oil just before serving to keep the basil fresh.
- 3. On mozzarella di bufala, a drizzle of basil-pressed olive oil stands in for fresh basil in winter.
- 4. For a chilled soup, pour the oil on as you plate up for an immediate burst of aroma.
Find more ideas with the DOP basil pesto and keep things varied.
Frequently asked questions
What is the difference between basil-pressed olive oil and flavoured oil?
Basil-pressed oil is made by milling fresh basil together with the olives, whereas a flavoured oil has a flavouring added after extraction. Co-milling gives a more authentic, more stable flavour.
How should you store a basil-pressed olive oil?
Keep the bottle away from light and heat, and ideally use it within twelve months of opening so you get the full range of aromas.
Which dishes work best with a basil-pressed olive oil?
Tomatoes, pasta, mozzarella, chilled soups, bruschetta, summer salads: basil-pressed olive oil is ideal for any recipe where fresh basil would be welcome.
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