羅勒浸漬橄欖油

Drizzled this over warm pasta with a little salt and it was genuinely enough on its own, no sauce needed. The basil actually tastes fresh rather than dried or artificial, which I wasn't expecting.

Drizzled this over sliced tomatoes and mozzarella and it was better than the caprese I've paid way too much for at restaurants. The oil itself is light, not greasy, and the basil comes through without tasting artificial.

The basil flavor actually tastes fresh instead of that dried, dusty herb note you get in most infused oils. I whisked a spoonful with the white balsamic for a caprese salad and it was the easiest thing I've made all week.