You need a litre of extra virgin olive oil, a handful of basil inflorescence and ten basil leaves.
Pick the basil inflorescence in the morning, leave them to dry if they are dewy, then place them in a tightly sealed container. Add the oil, close and leave to macerate for three weeks in a dark, cool place. Add the basil leaves and leave to macerate for another week. Finally, filter and decant into small bottles: you will have an excellent seasoning to use with salads, pasta, minestrone, vegetables, soups…
You do not have a garden where to pick basil? It is the right opportunity to invest in a small basil plant to keep in your kitchen. With a little sunshine and water, your small plant will yield enough basil for each and every one of your recipes. If keeping a basil plant alive is a challenge you are not willing to undertake, don’t worry, you can always purchase basil leaves directly from the shop.

While visiting a gourmet store, you may have come across aromatic olive oil and probably never thought that you could actually make the best one at home. In fact, nothing could be easier than preparing good aromatic olive oil.

​There are a few, simple rules to follow in order to obtain excellent results. The ingredients are: fresh aromatic herbs and high-quality extra virgin olive oil. If you grow the herbs yourself, pick them early in the morning. Then marinate the herbs and olive oil in a glass container for a given period of time. You are then ready to dress salads, vegetables, fish, grains etc. A bottle of aromatic olive oil, with a handwritten label, is also a great gift idea!

So make sure to stay tuned on our blog for delicious aromatic olive-oil recipes and slow-food inspiration!