Expanding upon the line of Molino mono-cultivar olive oils harvested in mid-November from the O-Med groves in southern Spain, Arbequina olives are crushed together with fresh basil to produce this aromatic and herbaceous oil. This is a playful reference to the act of adding another ingredient to high-quality olive oil which has much to offer already on its own. Cool and refreshing, basil accentuates the grassy notes of the olive oil while bringing contrast to its fruitiness. Recommended for use as a finishing and dipping oil, in sauces and dressings, and to bring a savory touch to something sweet for dessert.
