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Fresh Basil Olive Oil

We crush organic California basil with our olives to create our Best-Selling Basil Olive Oil. Drizzle this over fresh mozzarella and ripe tomatoes for a tantalizing and memorable appetizer. Fresh Basil Olive Oil is perfect in dressings, as a dip or as part of a meat or vegetable marinade.

Our Basil Olive Oil is so fresh, you'd better hurry and order before we're fresh out!

Size: 375ml

Availability: In stock

$19.99
      
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Reviews

FantasticReview by Sherry
Quality
Loved it! It's a staple on my shopping list to impress my guests for dinner parties! (Posted on 10/3/13)
Lovely flavorReview by Maureen O'Doherty
Quality
and it is perfect with simmered garlic over pasta. (Posted on 3/17/12)
BA-mazing!Review by anne hicks
Quality
this olive oil is awesome, perfect on salads, pasta and even tuna fish. I love it! The taste is so fresh it truly brings me back to summer with my herb garden in full bloom, which will help us get through the long winter months we have ahead in Michigan! MUST buy! (Posted on 12/17/11)
Best Olive Oil for Vegetables & SaladsReview by Joseph & Shirley Van Parys
Quality
This is absolutely the best oil... I use it all the time..for vegetables, and salads. (Posted on 11/2/11)
DELICIOUSReview by scott bolshazy
Quality
The flavor is smooth on the palette!!! splash on field greens then cover with chicken, fresh Mozarella, basil pesto and Balsamico Bianco...VOILA!!! or BAM!!! or just darn good refreshing flavors that burst over your taste buds!!! TOOC will live long in my kitchen!!! (Posted on 4/25/11)
Versatile and DeliciousReview by scott bolshazy
Quality
Used Basil Olive Oil with Balsamico Bianco w/ honey with field greens, fresh chopped basil,fresh spinach, chicken, and fresh Mozarella. Put a spot of basil pesto on the Mozarella and drizzled Balsamico Bianco over the entire dish...YUMMMMMMMMMMMMMM simply great refreshing flavors!!!! TOOC is simply the best! (Posted on 4/25/11)

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Recipes

  1. Baked Chicken

    Baked Chicken

    Basil and Chicken - That’s It!

    This simple chicken recipe is a quick and easy addition to various dishes all week. Chop it and add it to your salad at lunch or heat and serve with your favorite rice or pasta.

    Ingredients

    • Fresh Basil or Citrus Olive Oil
    • Boneless chicken breast

    Preparation

    Take a small amount of Fresh Basil Olive Oil (this works great with the Citrus too!) and coat the bottom of a baking pan with it. Place your chicken in the pan and drizzle a little bit more of the Fresh Basil Olive Oil. Bake at 425 for 30-40 min. Remove from heat and sprinkle a pinch of salt and fresh cracked pepper to taste.

    This chicken is a quick and easy addition to various dishes all week. Chop it and add it to your salad at lunch, heat and serve with your favorite rice or pasta —how about our delicious Tomato Basil Pasta!� Or just eat it alone as a quick and easy meal or snack.

    Serves: 4 or varies

    Learn More
  2. Simple Fresh Tomato Sauce

    Simple Fresh Tomato Sauce

    Courtesy of Dan from Denver, CO, featuring Temecula Fresh Basil Olive Oil
    Ingredients:
    • 6 T. TOOC Fresh Basil Olive Oil
    • 1 medium Yellow Onion cut into 1/4-inch slices
    • 1 medium carrot, peeled and halved lengthwise and cut into 1/4-inch thick slices
    • Sea salt and fresh cracked pepper to taste
    • Hot Pepper flakes to taste (optional)
    • 5 cloves garlic, chopped
    • 4 pounds ripe, fragrant heirloom tomatoes, cored and cut into 1/2-inch wedges
    • 1/4 C chopped parsley
    Preparation:
    Heat large Dutch oven or heavy bottomed saucepan over medium heat.

    Add 3 tablespoons of the olive oil, the onion, and carrot and season with a pinch of salt and red pepper flakes. Cover and gently cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

    Add the garlic and cook for 1 minute, then add the tomatoes and stir to combine. Cover again and cook, stirring occasionally, until the tomatoes are very juicy, 10-15 minutes. Uncover and continue to cook over medium heat, stirring occasionally for 30 minutes.

    Add the parsley and cook 5 minutes more. Stir in remaining Olive Oil. Taste and adjust seasoning with salt and pepper if necessary. If it's too acidic, add a pinch of sugar. If it's too sweet a drop of red wine vinegar.

    If you would like a thicker sauce cook down until it reaches the desired consistency. Learn More
  3. Tomato Basil Pasta

    Tomato Basil Pasta

    Your summer harvest of tomatoes will burst with pride!

    This simple recipe showcases our Fresh Basil Olive Oil, made with crushed organic California Basil. It is wonderful hot, but is also great the next day as a cold pasta salad.

    Ingredients

    • 1 Red Tomato
    • 1 Yellow Tomato
    • 1 Red Bell Pepper
    • 1 Yellow Bell Pepper
    • Pine Nuts, Toasted and Unsalted
    • 1 Pkg. Black Pepper Pasta
    • Fresh Basil Extra Virgin Olive Oil
    • Asagio Fresca Cheese

    Preparation

    Chop tomatoes and bell peppers into even bite sized pieces and put aside. Cook pasta until aldente and drain. Toss Fresh Basil EVOO, pasta, tomatoes, bell peppers, and pine nuts together. Coating everything with the EVOO. Sprinkle with fresh grated Asagio Fresca cheese and serve. This is wonderful hot, but is also great the next day as a cold pasta salad.

    Serves: 4

    Learn More
  4. Bean Salad

    Bean Salad

    We serve this favorite Green Bean Salad from time to time at our Lunch in the Loft events in Temecula. Learn More
  5. Strawberry/Fig Basil Salad

    Strawberry, Fig & Basil Salad

    Courtesy of Peggy, Rockville, NY, a recipe for Strawberry, Fig & Basil Salad.
    Ingredients:
    • 1 shallot, finely diced
    • 2 TBSP Vanilla & Fig Balsamic Vinegar (can substitute with sherry vinegar)
    • 1 cup fresh sliced strawberries
    • 4 ripe Black Mission Figs
    • 1/2 Cup TOOC Fresh Basil Olive Oil
    • 2 handfuls fresh arugula
    • 3/4 C fresh flat leaf parsley
    • 1/2 Cup fresh mint leaves
    • 1 handful young, tender frisee
    • Fresh cracked pepper to taste
    • 2 ounces goat cheese, chilled
    • Sea Salt to taste
    Preparation:
    Combine shallot and vinegar in a small bowl with a pinch of salt. Let stand for 10-15 minutes.

    Trim fig stems, removing anything fibrous but preserving the teardrop shape. Cut into quarters lengthwise and set aside.

    Whisk olive oil into the vinegar and shallot mixture. Combine the greens and herbs and gently toss with just enough vinaigrette to lightly coat. .

    Place the greens on a serving platter and nestle the fig quarters and strawberries around the greens. Crumble the goat cheese on top. .

    Drizzle any remaining vinaigrette over the fruit and cheese and serve immediately.

    Yield: Serves 4 Learn More

Nutrition Facts

Nutrition Facts

Sizing

Bottle Sizing