Basil Olive Oil but we just can’t get

but we just can’t get enough of it in Gruyere and mushroom omelettes

not in a typical French onion soup

And let’s not forget about drinks

This vinegar blends delicate acidity with Italian fig purée achieving the perfect nose and texture meant to complement any salad

Notes: Shake before using to homogenize fruit pulp

Basil Olive Oil but we just can’t getThis bestselling olive oil beautifully enhances pasta, Tomato based soups, grilled vegetables, and soft cheeses. Use it as a base for a vibrant and flavorful arugula or spinach pesto, drizzle it over homemade tomato soup and use it to saut, grill or roast vegetables, especially eggplant.