Tuscan Herb Olive Oil

Our Tuscan Herb Infused EVOO is a favorite amongst chefs, staff, and customers alike. This is the highest quality, true-to-herb flavor olive oil available. The natural herb oil extracts and hint of fresh garlic have been combined with a fresh, super premium extra virgin olive oil base to create an inspired olive oil of the highest culinary standard. Top notes of dried basil, marjoram, garlic, oregano, thyme, rosemary, and crushed red pepper create a flavor explosion that is both balanced and harmonious. This classic infused olive oil is great for everyday use but especially delicious when drizzled on grilled vegetables, pizza, or pasta.

  • Use to sauté, roast or grill vegetables or any type of meat.
  • Drizzle over spaghetti squash or to finish any butternut squash dish.
  • Use to sauté carrots then drizzle with Cranberry Pear balsamic and sprinkle with fresh herbs.
  • Use to toss / finish pasta.
  • Use in homemade breads or brush it over sliced rustic bread or fresh pita before grilling.
  • Combine with Sicilian Lemon Balsamic for a sweet dressing – This is especially delicious to dress radicchio or broccoli rabe.
  • Use to make the most delicious olive tapenade.
  • Use to confit artichokes and serve as an appetizer.

Country of Origin: Spain

Please note, our multi-purchase discount punch card system is offered only for in-store purchases and is not available for online and phone purchases.

Roasted Tomato Basil Pesto

DESCRIPTION

Roasted tomatoes blended with delicious herbs and walnuts! Works great to freeze!

INGREDIENTS

  • 4 lb. fresh tomatoes – size and type do not matter
  • 1/4 cup Olive Basin Tuscan Herb Olive Oil plus more for topping the pesto before freezing
  • Salt and pepper
  • 4 garlic cloves, cut in half
  • 2 cups tightly packed fresh basil- remove leaves from stems
  • 1 cup toasted walnuts
  • Parmesan Cheese

INSTRUCTIONS

Wash tomatoes. Cut grape, cherry, and small tomatoes in half; larger tomatoes in 1’’ thick slices. Place in large bowl. Drizzle with olive oil and stir until tomatoes pieces are completely coated. Place on a single layer in baking sheets with sides. Bake at 300F for about 4 hours; turn halfway through roasting time. Tomatoes will be nicely browned (be careful not to burn them!) but still slightly moist when done. 

Working in batches, spoon about one-third of the tomatoes in to a food processor or blender. Add a third of basil (eyeball it). Chop until smooth. Add garlic, walnuts, salt and pepper, and Parmesan cheese. Place in a large bowl and process the remaining tomatoes and basil. Add to the bowl and stir well. Taste and adjust seasonings as desired.

This can be frozen – either in small containers or ice cube trays. Place a small amount of the oil over the top of each container before freezing. 

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