Il Boschetto
Il Boschetto Basil Infused Extra Virgin Olive Oil
Fresh basil meets Italian extra virgin olive oil. Spoon it over sliced tomatoes and mozzarella, or drizzle it over warm pasta just before serving. Add it at the end, off the heat, so the basil stays bright.
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Tasting notes
Fresh basil, the way it smells when you tear a leaf, carried in a mild, buttery olive oil, with none of the dustiness of dried herb. Sliced tomatoes and mozzarella, warm pasta just before serving, grilled zucchini, a vinaigrette for anything green.
The maker
Il Boschetto works out of Castiglione della Pescaia, on the Maremma coast of Tuscany, where the Boschi family has worked with olive oil since 1961, making infused oils, vinegars and spice blends the traditional way. The basil is carried in Italian extra virgin olive oil, so the taste sits inside the oil rather than floating on top — a finishing oil, meant for the last moment rather than the pan.
