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I’m a long term drizzler of the basil infused olive oil. I use on omelettes, salads, cous cous and pasta dishes. I alternate mostly between the basil and mandarin oils depending on the dish. It is an essential in my pantry!
It has a lovely subtle flavour. I've enjoyed it over a salad instead of dressing, over asparagus with cracked pepper and look forward to using it with dukkha.