Why choose a basil-pressed olive oil for your restaurant in Lyon?
Basil-pressed olive oil, made by co-milling fresh leaves with olives during extraction, brings an authentic green note to every plate. In a city like Lyon, a capital of gastronomy, putting an oil like this on the menu highlights where the product comes from and enriches the guest experience. That choice sets you apart from places that use oils flavoured with added aromas.
To make the most of that difference, go for an oil from producers who have full command of co-milling. Discover a benchmark organic basil olive oil and bring it onto your menu or into your table service.
For a made-to-measure project or a large table, visit our professionals area and get logistics support suited to Lyon's restaurant scene.
Criteria for choosing a basil-pressed olive oil supplier in Lyon
1. Origin and production method
• Check that the oil comes from co-milling fresh basil with olives, not from a simple added flavouring.
• Favour an Italian origin, ideally from the South (Calabria, Sicily), to guarantee the freshness of the basil and the authenticity of the aromatic profiles.
2. Formats suited to food service
• Go for professional containers: 5 L cans for the kitchen, 200 ml or 500 ml bottles for service in the dining room or on the table.
• Discover the full range of olive oils for professionals, including customisable options.
3. Logistics and delivery times
• Make sure the supplier delivers to Lyon within 48 to 72 hours, with stock levels matched to the seasonality of your menu.
• Assess their ability to supply steady volumes, especially in periods of high turnover (back-to-school season, holidays, events).
Managing supply and showcasing the oil in the dining room
Good practice for stock management
• Store the oil somewhere cool and away from light to preserve its basil aromas.
• Rotate your stock so the oil is always fresh, in the dining room as well as in the kitchen.
• Plan for a double order in September and October, months of high demand for aromatic oils.
Showcasing it on the menu and at the table
• Feature basil oil in your signature dishes: fresh pasta, mozzarella, chilled soups, tomato salads.
• Offer the bottle on the table or pour it plate by plate to create a ritual that sets you apart.
• Find out how to personalise your table bottle and strengthen your identity as an Italian restaurant in Lyon.
Summary table: what to require from a supplier for Lyon's restaurants
Frequently asked questions
How do you recognise a real basil-pressed olive oil?
Read the label and ask about the method: only an oil obtained by co-milling fresh basil with olives guarantees authenticity.
Which dishes show off basil-pressed olive oil best in a restaurant?
Pasta, tomatoes, mozzarella, chilled soups, vegetable carpaccio, summer salads, pizzas.
What is the minimum order for a restaurant in Lyon?
With specialist suppliers, the threshold is often 24 bottles or 2 cans, with the option of personalisation for the table or the menu.
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