Our naturally infused basil high polyphenol Sicilian olive oil is made with just two ingredients: freshly picked basil leaves and premium cold-pressed extra virgin olive oil. It has a fresh, aromatic, green basil flavour with none of the artificial flavourings found in most supermarket basil oils — just real herbs and high-quality oil.
Use it to drizzle over bruschetta, pizza, pasta, wraps, smashed avocado or eggs on toast, or mix it with one of our balsamic vinegars for an instant salad dressing or bread dip. Because it's a high polyphenol oil, you get the peppery health benefits of a genuine extra virgin alongside the basil.
The oil is produced for us by our partners, the Di Lorenzo family, who own the Disisa Estate in Northern Sicily, where olive trees over 100 years old grow alongside herb gardens and orchards. Basil is picked by hand, washed and dried in the Sicilian sunshine, then infused into the oil over several days of stirring and tasting. Only when the family are completely satisfied is the basil removed and the oil bottled — exclusively for The Gift of Oil.
For the perfect Caprese salad, try our Basil oil paired with Vine Tomato balsamic: mix three parts oil to one part balsamic and pour over tomatoes and mozzarella.
Basil oil FAQs
What is basil oil?
Basil oil, sometimes called basilicum oil, is extra virgin olive oil infused with fresh basil leaves so it takes on their sweet, peppery aroma. Ours is made with just Sicilian extra virgin olive oil and hand-picked basil, with no artificial flavourings.
What can I use olive oil with basil for?
It's lovely drizzled over pasta, pizza, bruschetta, tomato salads and mozzarella, stirred into soups and risotto, or used as a dip for warm bread. It also makes a quick shortcut to pesto-style flavour without the blender.
Which balsamic goes best with basil oil?
Our Vine Tomato balsamic is the classic partner. Mix three parts basil oil to one part balsamic for a summery dressing.
Can you cook with basil infused olive oil?
Basil is delicate, so you'll get the most flavour by drizzling it over the finished dish rather than cooking with it over a high heat.
How should I store it?
Keep it somewhere cool and dark with the cap tightly closed, and follow the storage advice on the bottle. Like all olive oil, it's best enjoyed within a few months of opening.
Explore the rest of our Infusions range.
