Basil Extra-Virgin Olive Oil
A bright green extra virgin olive oil where fresh basil leaves are pressed at the same time as the Coratina olives, capturing a true, herbaceous basil flavour no infusion can match. No added flavours or essences.
Fresh and herbaceous, with a vivid green colour, lively basil aroma and the delicate, fruity character of Coratina olive oil.
Drizzle over tomato salads, burrata and mozzarella, pasta, bruschetta, pizza and seafood; a finishing oil best used within three months of opening.
No major allergens in the listed ingredients.
Recipes change — always check the label before buying for an allergy.
Favuzzi
Favuzzi is a Montreal-based importer of fine Italian foods founded in the early 2000s by Michel Favuzzi, whose family has lived by the rhythm of the harvests near Italy's Adriatic coast for generations. On a trip to Europe his uncle Damiano, a chef and farmer, encouraged him to import a PDO extra virgin olive oil, and the adventure began. The basil oil is made the old-fashioned way: fresh Coratina olives are cold-pressed together with fresh Italian basil, so the flavour is built in at the press rather than infused afterward.
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Radiant rose-pink in the glass. Delicate, fruity sweet-and-sour aroma with red-grape lift; the palate is gently sweet and lightly tart, smoothed by oak-derived vanilla and a clean, not-too-acidic finish.
Medium-intense fruitiness with a herbaceous aroma, green-tomato and artichoke notes and a long, gently peppery finish.
Smooth and mellow, with warm, rounded roasted-garlic aroma over fruity extra virgin olive oil.