Classification: Condiment obtained by infusion in Soledòr extra virgin olive oil and fresh basil.
Preparation: It is a very common aromatic plant in Italy, even though it comes from India. It is one of the essential ingredients of our cuisine, used for the preparation of an infinite series of dishes. Once pounded in a mortar, basil releases aromas and essential oils that contribute to the aromatization process of Soledòr extra virgin olive oil.
Recommended Combinations: It is the most versatile of the flavoured, but it must be used with great care for its intense and persistent aroma. It goes well with tomato-based sauces, as a cold seasoning for vegetables, on pizza, in “homemade” hamburgers or even in restaurants. Never forget to use it on your first courses: with pasta it expresses itself to its full potential.