Basilico Fresco
Buy nowFresh Basil EVO Oil is the result of a project that combines botanical rigor, agronomic precision, and Luigi Tega’s over twenty years of experience in processing fresh aromatic herbs.
The intention is to create a 100% natural condiment, stable over time and faithful to the plant’s authentic aromatic profile, avoiding any form of denaturation and rejecting any industrial shortcut of added flavors.
Organic extra virgin olive oil, fresh organic basil
TBA – Advanced Botanical Tincture (Cold maceration in EVO oil)
A green, clear, dewy fragrance that opens with the silent presence of a living basil leaf, not fragmented but barely touched.
The aroma is non-aggressive: it emerges with subtle precision, like a held vegetal breath, made of chlorophyll, sap, and light.
The nuances are velvety, waxy, almost tactile.
In the finish, a light herbaceous note of extra virgin olive oil accompanies without overpowering, maintaining balance.
The result is a natural, stable, clean profile that evokes the plant at its most expressive, with a clarity that is not overpowering, but fully recognizable.
The sensation on the palate is clear, direct, and surprisingly fresh.
Compared to a classic Luigi Tega Extra Virgin, the profile is lighter, but not weaker: the basil note becomes both material and memory, as if the leaf dissolves in the oil without losing its identity.
It is not a volatile flavor, but a full, rounded presence that slowly moves on the palate.
The flavor faithfully evokes the fresh, still-living leaf, with a green sweetness, a light balsamic nuance, and a subtle vegetal texture, almost perceptible as consistency.
No bitter notes, no dull vegetal overtones. Just the precise, silent sensation of eating real basil, transformed into oil without losing its essence.
Harvested at 40°C.
Cold extracted.
Fresh Basil from our hills is harvested during the hottest hours of summer, between noon and 2 p.m., when the central Italian sun exceeds 38°C.
It is at this extreme moment that the plant reaches its aromatic peak, activating its most volatile and valuable metabolites.
Harvesting it in these conditions requires effort and precision: the work is done manually, under the sun, and each leaf is selected one by one, avoiding stressed or wilted ones. It’s a technical process, not just an agricultural one.
From there, no waiting: The fresh basil, naturally unstable, is taken directly to the mill: without refrigeration or storage, it is immediately cold-macerated in extra virgin olive oil.
A silent and meticulous transformation, refined over twenty years of practice.
The result is a technical and expressive paradox:
an essence born of heat, fixed by cold.
