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TREVI OLIVE OIL AND DELICACIES • UMBRIA

Flavour Infused, extra-virgin olive oil and basil based condiment

///Flavour Infused, extra-virgin olive oil and basil based condiment
Flavour Infused, extra-virgin olive oil and basil based condiment2017-11-23T17:29:11+00:00

Natural Essence – Flaminio extra-virgin olive oil with basil

Just Flaminio Delicato (Delicate) extra-virgin olive oil and natural extracts of basil from Liguria (1%)

With no added chemical ingredients and without the use of substance composed of or derived from Genetically Modified Organisms.

A high-quality flavour infused olive oil can not use a poor-quality extra-virgin olive oil as its base!  We chose our Flaminio Delicato (Delicate) extra-virgin olive oil, the most delicate, in order not to mask the flavour of the basil too much.

PAIRINGS: the “king of herbs”, as basil is called, is ideal for using unheated as a dressing on raw tomato, pizza, mozzarella, bruschetta and pasta dishes with tomato sauce, thanks to its fresh and herbaceous flavour.

We recommend not heating it too much to keep its aroma intact.

INGREDIENTS: Flaminio Delicato (Delicate) extra-virgin olive oil, natural basil extract (1%)

CLARIFICATIONS ON THE LABELLING FOR FLAVOUR INFUSED OILS

Amongst the various pieces of information that must be on the label is the list of ingredients in descending order by weight, with the indication of their presence by percentage and, if present, specifying the composition of each of the “compound ingredients”, or rather those things that have a variety of ingredients within them.

In the case of extra-virgin olive oil there is only one ingredient, extra-virgin olive oil, but in the case of flavour infused oils the need to add an aroma is intrinsic.

The law specifically indicates what information must be included on the label

As an example, we provide the information that may be found on the label of an oil infused with basil.

  1. Natural basil aroma” when 95% of the aromas are extracted from the fruit.
  2. Natural basil aroma with other natural aromas”: when the proportion of the natural aroma extracted from the basil is less than 95% and is mixed with others, but the flavour of the aroma is still that of basil.
  3. Natural aroma” is the wording that is used when the flavour of the basil is obtained from a mixture of natural components that do not include basil, or when the mix of natural aromas does not have a particular organoleptic connotation and therefore the final natural aroma cannot be classified in the two preceding definitions 1) and 2).
  4. Aromas” is the word that we find on most food products because it includes all natural-identical aromas (equal to natural ones but “built” in the lab) and artificial ones (“built” in the lab sometimes even using molecules that do not exist in nature).