Basirico Unfiltered 3L Tin

Basirico Unfiltered 3L Tin

SKU:
BSR-17-T-EE02
$45.95

Pressed from hand-picked olives, this unfiltered extra virgin olive oil is medium fruity with an elegant, yet complex, aroma of ripe tomato, basil and hints of black pepper. Its flavor is fruity and harmonious with a sweet almond finish.

Pairs Best With

Leafy Green Salads, Boiled/Steamed Veg, Poached Fish, Soft Cheese, Sauces

container_country:
Italy
container_region:
Sicily
container_size:
Tins
container_intensity:
Medium
container_fruit:
Ripe
container_style:
Varietal Blends
container_varietal:
Biancolilla,Cerasuola,Nocellara del Belice
container_ptype:
Extra Virgin Olive Oils
container_uses:
Dipping, Cooking
container_pair:
Leafy Green Salads, Boiled/Steamed Veg, Poached Fish, Soft Cheese, Sauces,
linked_SKUs:
BSR-T-EE09,BSR-T-EE02,BSR-B-EE01,BSR-16-T-EE02,BSR-17-T-EE02
container_harvest:
Fall 2017 (NEW)
TYPE:
Extra Virgin
SIZE:
3 Liters (33.8 oz)
REGION:
Sicily, Italy
VARIETALS:
Biancolilla, Cerasuola, Nocellara
HARVEST:
Fall 2017
PRODUCER:
Oleificio Basirico

Frequently Bought Together

Producer Profile

Oleificio Basirico

Oleificio Basirico
The Oleificio Basirico olive oil company lies on the beautiful sloping plains of Mount Erice in Sicily where they apply the latest technology for their oil press and grinding equipment. The oil is extracted using a continuous extraction cycle made entirely of stainless steel. During the course of the day, the olives are picked by hand and briefly stored in well-ventilated containers and then cold pressed the same day. The freshly-extracted oil is then stored in stainless steel containers where the natural settling process is allowed to occur before being bottled resulting in an outstanding quality product.

Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.

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