Our Pesto Infused Extra Virgin Olive Oil is jam packed with the flavours of fresh basil, parmesan cheese, and a touch of garlic. It’s perfect for pasta, drizzled on a homemade foccacia, white pizza, caprese salad, grilled eggplant, or even just as a snack for bread dipping. Be sure to pair with Traditional 18 Year Style, Balsamico Bianco, Sicilian Lemon White Balsamic, or Moscatel Barrel Aged Red Wine Vinegar for an exciting new vinaigrette or marinade!
Vegan and allergen free!
Pairings: Traditional, Fig, Oregano, Lemon, Bianco White, Red Wine Vinegar
Complements: Vinaigrettes, Marinades, Vegetables, Pasta, Rice, Sauces, Eggs
For 1 portion or 5 oz of meat, use 1 tbsp of Oil and Balsamic. Seal together in a container and let stand 30 minutes or longer.
For 1 portion or 5 oz of seafood, use 1 tbsp of Oil and 1 tbsp of Balsamic. Seal together in a container and let stand 30 minutes or longer.
Drizzle 1 tsp of Extra Virgin Olive Oil, Fused Olive Oil or Infused Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.
Use 1 tbsp of Olive Oil for 1 cup rice of choice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Fused or Infused Olive Oil.
Use 1 tbsp of Olive Oil and Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.
Download complete list of simple uses.