The olives used to make this mild, buttery Spanish extra-virgin oil are pressed with fresh basil leaves, producing a fruity flavor and herbal aroma. It has just the right amount of peppery basil essence—not too strong but with enough presence to make it distinctive. O-Med harvests their arbequina olives, a small, mild and fruity variety, in mid-November from their groves in southern Spain. The olives are combined with fresh basil, which accentuates the grassy notes in the oil. Ideal as a finishing and dipping oil, in sauces and dressings, or use it to add a savory hint to ice cream and desserts. The beautiful painted bottle is an added bonus that can find a home on your kitchen counter.
And sustainability is of foremost importance to O-Med facilities, where solar power and an incinerator that burns the olive pits produce 40% of the mill’s energy needs.
We test everything we sell. Here’s how we’d use this.
Use to finish pastas, egg dishes or other dishes. Drizzle over burrata or other cheeses, serve with crusty bread, or try drizzling over desserts. You could even try it over ice cream.
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