Basil oil

A bright green aromatic oil of blanched basil leaves with olive oil, with a fresh sweet-spicy taste, for mozzarella with tomatoes, carpaccio and cream soups.

Basil oil is a bright green aromatic oil of blanched basil leaves blended with olive or neutral oil and strained, with a fresh sweet-spicy taste and a rich colour. It is drizzled over mozzarella with tomatoes, carpaccio, cream soups, risotto, fish, pasta and bruschetta, used to draw drops on the plate and added to dressings and marinades.

Recipes with this ingredient

Chicken broth with fresh tomatoesAuthor's cuisine | Broths

Chicken broth with fresh tomatoes is a combination of the delicate taste of homemade broth and the rich acidity of ripe tomatoes. This recipe blends the traditions of European cuisines with a modern approach to creating aromatic soups. The broth is clear but has a bright tomato hue due to the addition of paste. The light spiciness of garlic and sweetness of onion complement the flavor palette, while fresh herbs and a drop of basil oil turn the dish into a true gastronomic delight. This broth can be served as a standalone dish or used as a base for other soups. It warms on cold days, nourishes the body with beneficial elements, and fills the home with the cozy aroma of home cooking.

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Pad Thai with seafoodPan-Asian cuisine | Main courses

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Catalana salad with crabItalian cuisine | Salads

Recipe shared by Mirko Zago, chef of the Onest restaurant.

Broccoli HummusAuthor's cuisine | Appetizers

Broccoli raab is noticeably different from the cabbage of the same name - its taste is sharp and ringing. It must be blanched carefully so that the fibers remain intact. Recipe from the Redbox restaurant.

Amaranth tabbouleh salad with salmon and tzatziki sauceLebanese cuisine | Salads

Recipe from Taras Kirienko, chef of the Touché restaurant.

Greek tomato soup with fetaGreek cuisine | Soups

Recipe from Roman Grachev, chef of the restaurant Eva.

Tomato gazpacho with jalapenoSpanish cuisine | Soups

Recipe from Burger & Pizzeta restaurant

Duck breast magret, with exotic sauce and cabbage in wineFrench cuisine | Main courses

Duck magret is a true embodiment of French culinary sophistication. Its history begins in southwestern France, where magret symbolizes refinement and depth of flavor. The juicy duck fillet undergoes a long steaming process and is then seared to a golden crust, achieving tenderness inside and crispiness outside. The harmony of the dish unfolds in an exotic caramel sauce based on orange juice, spices, and duck broth that adds a refined sweet-spicy note. Wine-soaked cabbage adds a soft tanginess, while flaky crispy pockets with duck liver and almonds provide textural richness. The final touch is fresh mango and aromatic basil oil that adorn the composition. This dish is a true gastronomic journey that fills the evening with aristocratic charm.

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