Basil-pressed olive oil: which one to choose for September cooking?

September 10, 2026

Why choose a basil-pressed olive oil in September?

In September, tomatoes, courgettes and aubergines are still in season, and you probably want to stretch summer out a little longer on your plate. Basil-pressed olive oil, made by milling fresh basil together with the olives during extraction, gives you an incomparable aroma for lifting salads, pasta, bruschetta or grilled vegetables. But with so many bottles out there, how do you choose the one that matches what you're after?

To help you, here is a guide that runs through the essential criteria, the formats on offer and a concrete comparison table.

Discover the organic basil olive oil for an authentic experience, or explore bottle personalisation if you want to go further.

The criteria to look at before buying

1. Origin and extraction method

The most authentic basil-pressed olive oil is the one made by co-milling, where fresh basil is crushed together with the olives. This process, quite different from simple flavouring, guarantees a natural and lasting aroma. Always check the origin of the olives and the basil: an oil produced in Calabria or Sicily, with fresh local basil, is generally more fragrant.

2. Taste profile and intensity

Depending on the brand, the basil can come through more or less strongly. Some people prefer a very pronounced herbaceous note, others a subtle balance between the olive and the herb. Read the descriptions carefully or, better still, taste it if you can. At home, September's green fruity profile goes perfectly with basil.

3. Formats and keeping

The 200 ml bottles are ideal for discovering the oil or for occasional use. The 500 ml or 1 L formats suit families or regular users. Favour opaque bottles to preserve the aromas, and always keep your oil away from light.

Build your olive oil cellar for autumn with a varied trio, or choose the format that suits you.

Comparison table: basil-pressed olive oils to buy in September

This table lets you compare at a glance the differences between an oil pressed with basil by co-milling and an oil that is simply flavoured. For the experience closest to September Italian cooking, go for a co-milled oil.

How to use basil olive oil in September?

On heirloom tomatoes or a caprese salad
To finish a pan of courgettes or aubergines
Drizzled over a burrata or a mozzarella di bufala
On fresh pasta, just before serving
As a final touch on a cold soup or a bruschetta

Pair your basil oil with seasonal tomatoes or explore professional uses if you cook in quantity or for an event.

Frequently asked questions

What is the difference between a basil-pressed olive oil and a flavoured oil?

Basil-pressed oil is made by co-milling fresh basil and olives, whereas flavoured oil results from adding an aroma after extraction. The first offers a more natural and nuanced fragrance.