Basil Olive Oil Recipes

Dry-Farmed Early Girl Tomatoes on Toast

Dry-Farmed Early Girl Tomatoes on Toast

When it comes to in-season tomatoes, keeping recipes simple is best. The flavor of the dry-farmed Early Girl tomatoes is intense, due to the growing method — dry-farmed tomatoes aren’t irrigated as they grow; they only get watered in the beginning, then it’s up to their long roots to pull up water from the earth. As for this dish, you’ll love the tomatoes paired with a hint of herbaceous-ness from our basil oil, and the creamy, savory factor from the mayo. If you still aren’t too keen on using mayo, try a spreadable goat or cow’s milk cheese.

What you need:

  • A loaf of crusty artisan bread, sliced on the bias into pieces 1” thick
  • Sigona’s Basil Oil, for brushing
  • 2 to 3 tsp. mayonnaise per toast being prepared, such as Sir Kensington’s mayonnaise or Vegenaise
  • 1 dry-farmed Early Girl tomato per slice of toast being prepared, cut into 1/4-inch thick slices
  • Micro greens, a pinch or two per slice of toast being prepared (check out our micro kale or micro radish greens)
  • Salt and freshly ground black pepper, to taste

Directions: Preheat a grill pan or griddle over high heat. Brush each side of the bread slices with oil. Toast each side of the bread for about 1 minute or until it is a nice golden color. This will make for a nice, toasty outside, but a soft inside.

Spread the mayonnaise on one side of each toast then top the mayo’d side with sliced tomato, overlapping the slices to fit at least 5 to 6 slices per toast.

Top each toast with a pinch or so of micro greens; season with salt and pepper. Serve immediately.

Springtime Insalata Caprese with Basil Oil and a Strawberry Balsamic Reduction

Springtime Insalata Caprese with Basil Oil and a Strawberry Balsamic Reduction

Fresh, surprising, herbaceous and perfect for spring! This makes for a delightful appetizer or even a side salad. You may be wondering about strawberries and mozzarella, but it’s our Sigona’s Basil Oil that brings the whole dish together, paired with the syrupy sweet strawberry balsamic reduction. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Serves 2 to 4.


Directions: Add the balsamic to a small sauce pan over medium-high heat. Bring to a boil then reduce to medium low and cook for about 10 minutes, stirring occasionally. The reduction is done when it is reduced by nearly half and nicely coats the back of a spoon. Set aside to cool.

Toss the strawberries and mozzarella with 1 tablespoon basil oil, season with salt and pepper. Spread out the berries and cheese on a serving tray and then add the basil leaves.

Drizzle the entire dish with the remaining basil oil and a tablespoon or so of the reduced strawberry balsamic. Serve as is or provide small skewers.

Parmesan & Panko Roasted Asparagus Fries with Basil Aioli

Parmesan & Panko Roasted Asparagus Fries with Basil Aioli

Everyone! Get excited about local asparagus being in season! Our basil oil is a top seller, and pairs incredibly well with vegetables, both fresh or roasted. You’ll absolutely love this aioli, and you can use what’s left over as a sandwich or burger spread, or use it on seafood, such as salmon or shrimp. The asparagus can easily be made gluten-free by carefully selecting your panko. Makes about 2/3 cup aioli.

For the asparagus:

  • 2 egg whites
  • 1 cup panko-style breadcrumbs (look for gluten-free if you desire)
  • 1/2 cup grated parmesan
  • Salt and pepper, to taste
  • 1 bunch asparagus, ends trimmed

For the aioli:

  • 1 egg
  • 1 Tbsp lemon juice
  • 2 to 3 cloves garlic
  • 1/2 tsp Dijon
  • 1/4 cup Sigona’s Fresh Press Extra Virgin Olive Oil, such as Spanish Arbosana
  • 1/4 cup Sigona’s Basil Oil
  • About 2 Tbsp fresh basil, more or less to taste
    Salt and pepper, to taste

For the aioli: Add the egg, lemon juice, garlic and Dijon to the bowl of a food processor or the pitcher of a blender. Run for about 30 seconds to combine the ingredients.

With the blade running, slowly (very, very slowly), drizzle in the olive oil so the mixture emulsifies and becomes thick and creamy. Season with salt and pepper. Add the basil leaves a couple at a time; taste and adjust seasoning or add more basil as needed. Transfer mixture to a small bowl and refrigerate until ready for use.

For the asparagus: Preheat the oven to 425°F. and line a baking sheet with parchment paper.

Whisk together the egg whites and pour them onto a shallow plate. On a second plate, stir together the panko, parmesan, salt and pepper.

Working with one or two spears at a time, roll the spears around in the egg whites then transfer to the panko mixture, coating and patting to ensure the mixture sticks. Transfer the coated spears to the prepared baking sheet.

Roast for 12 to 15 minutes or until the panko has a lovely toasted, golden color. Transfer to a platter and serve immediately with the aioli.

Orange-Flesh Honeydew, Fig & Prosciutto Salad with Fennel and Sigona’s Basil Oil

Orange-Flesh Honeydew, Fig & Prosciutto Salad with Fennel and Sigona’s Basil Oil

Prosciutto and melon is most definitely a classic combination — the saltiness of the prosciutto is countered by its sweet melon companion, creating a delicious flavor you might not usually expect from two simple ingredients. The crunch and flavor of the fennel adds a fresh factor, brightened by our basil oil. It’s a lovely dish! Serves 4 to 6.


  • 1 cup mixed greens
  • 1/2 an orange-flesh honeydew, seeded
  • 4 to 6 figs, cut into 1/4-inch slices
  • 2 to 4 oz. prosciutto, thinly sliced
  • 1/4 cup thinly sliced fennel, plus 1 to 2 Tbsp. fennel fronds, for garnish
  • 1 Tbsp thinly sliced shallot
  • 1 Tbsp Sigona’s Basil Oil
  • 1 to 2 tsp Sigona’s Fig Balsamic, to taste
  • Salt and pepper, to taste

Directions: Slice the half melon across the middle. Cut the two halves to create four wedges, then cut the wedges into quarters. Cut the quarters into slices about 1/4-inch thick; remove the rind and discard.

Spread the greens out on a large platter. Top the greens evenly with a single layer of melon slices followed by the the fig slices. Add on the prosciutto, the fennel and shallot in layers.

Drizzle the dish with the basil oil and then balsamic. Season with salt and pepper. Finish with a garnish of fennel fronds.

Avocado Toast a la Caprese with a Balsamic Reduction

Avocado Toast a la Caprese with a Balsamic Reduction

It may seem basic, but it remains best. Creamy avocado, fresh mozzarella, bright tomatoes and herbaceous basil drizzled with a sticky-sweet balsamic reduction. Heaven on toast. Serves 1.

What you need per serving:

Variations: Add crumbled bacon, use slices of large tomatoes and fresh mozzarella, incorporate slices of roasted beets, top with microgreens, use heirloom tomatoes

Directions: Add the balsamic to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook, stirring occasionally, for about 5 to 10 minutes or until the balsamic has reduced by about half. Remove from heat and allow to cool for about 7 to 10 minutes.

Depending on the bread you use, either toast the slice in a toaster or on the stove top using a grill pan. If using a grill pan, preheat the pan over high heat. Lightly brush both sides of your bread with olive oil; toast the bread for one minute per side. Set aside.

Slice open an avocado and scoop out the fruit into a bowl, discarding the pit and skin. Add lemon juice and a pinch of salt and pepper. Mash the mixture with a fork, leaving it as chunky or as smooth as desired. Set aside.

When ready to serve, spread the avocado mix on one side of the slice of toast. Top the avocado toast with the quartered mozzarella and tomatoes, season with salt and pepper and then top with the sliced basil.

Drizzle the entire toast with the balsamic reduction. Serve immediately.

Heirloom Tomato Salad with Nectarines, Fresh Mozzarella, Crumbled Bacon and Arugula, Tossed in a Summertime Peach and Basil Vinaigrette

This recipe, adapted from Sunset magazine, is what Sunset calls a beach-ready spin on Caprese salad. You’ll love the flavor nectarines bring to these traditionally paired ingredients, and your friends will ask for your peach balsamic source. Serves 4 to 6.


  • About 2 cups baby arugula (more less, as you wish)
  • 2 tsp. Sigona’s Summertime Peach White Balsamic
  • 2 tsp. Sigona’s Basil Oil
  • 2 or 3 heirloom tomatoes, a few 1/2”-thick slices each
  • 1 to 2 large nectarines, sliced into 1/2”-thick wedges
  • 4 to 6 oz. fresh mozzarella, sliced and halved
  • Salt and pepper, to taste
  • 3 or 4 slices cooked bacon, crumbled, optional

Directions: Toss arugula in a large bowl with the balsamic and basil oil. Set aside.

On a large platter, arrange the tomatoes, nectarines and mozzarella in a pleasing pattern. Season with a little salt and pepper. Sprinkle the arugula around the top, tucking some down between and underneath the other ingredients.

Top the salad with crumbled bacon; serve.

Citrus Caprese Salad with Beets, Mozzarella and a Basil-Peach Vinaigrette

Citrus Caprese Salad with Beets, Mozzarella and a Basil-Peach Vinaigrette

It’s tart, earthy, creamy, and herbaceous — the nontraditional ingredients used in this recipe allow caprese to be in season almost all year. Finishing with a combination of Sigona’s Summertime Peach White Balsamic and Sigona’s Basil Oil adds a flavor that’s not to miss. Serves 2 to 4.


  • 2 beets, roasted,* peeled and sliced about 1/4-inch thick
  • 2 navel oranges
  • 8 oz. fresh mozzarella, cut into 1/4-inch-thick slices
  • Sigona’s Basil Oil, for drizzling
  • Sigona’s Summertime Peach White Balsamic, for drizzling
  • Salt and pepper, to taste
  • Minced beet greens and/or leaves, for garnish

Directions: Slice the top and bottom off of the oranges so they sit level. Using a paring knife, slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Cut the oranges crosswise into slices about 1/4-inch thick.

On a serving dish, arrange the salad either in a line or a circle, using a repeating pattern of a slice of orange, a slice of beet and a slice of mozzarella. Season the dish with salt and pepper; drizzle with a bit of basil oil and balsamic. If desired, top with some minced beet greens. Serve.

*To roast a beet: Preheat oven to 400°F.  Scrub the beets and then trim off the root and stalk ends. Save the greens for another purpose, such as salad or garnish. Wrap each beet individually in foil and place on a baking sheet. Roast the beets for 50 to 60 minutes or until they can be easily pierced through the center with a fork. Remove the beets from the oven and allow to cool to the touch. Remove from foil and rub off the skin. They’re now ready for use.

Fresh Strawberry, Kale and Orzo Salad with a Balsamic Vinaigrette

This hearty salad serves nicely as a side or as a main dish, and is just lovely with any fresh berry. If you go with blueberries, try our blueberry balsamic in the vinaigrette. Instead of orzo, you can use farro, an ancient grain, if you’d like. Enjoy! Serves 3 to 4.

For the Salad:

  • 3/4 cup uncooked orzo
  • 1 cup chopped fresh strawberries
  • 1/4 cup chopped walnuts or pecans (look for some of our glazed varieties at Sigona’s)
  • 1/3 cup cubed or crumbled Feta or goat cheese
  • 2 cups shredded kale
  • 2 Tbsp minced basil, optional

For the Vinaigrette:

Directions: Cook the orzo just to al dente, according to package directions. Fluff and allow to cool in the fridge for about 20 minutes, stirring once.

Meanwhile, in a small bowl, whisk together the garlic, shallot, honey, lemon zest, lemon juice and the balsamic. While whisking briskly, drizzle in the olive oil and mix well to emulsify the mixture. Season with salt and pepper. Set aside.

In a large bowl, gently mix together the cooked and cooled orzo, the strawberries, nuts, cheese, shredded kale and basil, if using. Drizzle the vinaigrette over the top and toss to incorporate. Season with salt and pepper.

Serve chilled or at room temperature.

Grass-Fed Beef Lettuce Cups with Ginger, Garlic, Basil and Green Onion

Grass-Fed Beef Lettuce Cups with Ginger, Garlic, Basil and Green Onion

The aromatics, the ginger and garlic, for example, in this dish are so inviting and mouth-watering. If you wanted to kick the heat up a notch, sauté your favorite spicy chili with the onions. Makes about 6 lettuce cups. 


  • 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil(Mix it up! Try Sigona’s Basil Oil or Sigona’s Persian Lime Oil or Sigona’s Garlic Oil!)
  • About a 1/4 of an onion, diced
  • 1 lb. ground grass-fed beef
  • Salt and pepper, to taste
  • 1 tsp. grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp. fresh lime zest
  • 1 tsp. fresh lime juice
  • About 1/4 cup minced fresh cilantro or to taste
  • 3 to 4 basil leaves, finely chopped
  • 4 to 6 large leaves from a head of Pescadero-grown Suncrest™ Bibb lettuce, separated
  • Optional: 2 green onions, thinly sliced on the diagonal
  • Optional: Sriracha or other hot/chili sauce

Directions: Heat olive oil in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until onions have softened and are translucent, about 4 minutes. Add the beef and cook, breaking up the large pieces, until cooked through. Get it good and browned — the brown is where the flavor is!

To the cooked beef add the ginger and garlic, stirring for about 2 minutes. Remove from heat and stir in the lime zest, juice, cilantro and basil.

To serve, scoop even amounts of the beef into individual lettuce leaves. Top with green onions and dress with Sriracha, or other sauce, if desired.

Summer Succotash with Bell Pepper and Basil Oil

Summer Succotash with Bell Pepper and Basil Oil

Veggie-packed dishes are especially superb when made with the freshest ingredients you can find. Shuck and slice the corn from the ears just before sautéing; pop lima beans or edamame from their pods just before adding to the pan. Why? The sugars in corn, for example, turn to starch as soon as an ear is picked, so if you want sweet corn that bursts in your mouth, look for locally grown corn. Serves 4 to 6.


  • 2 Tbsp. Sigona’s Basil Oil
  • 1 large sweet onion, diced
  • Salt and pepper, to taste
  • 1 1/2 cups fresh or frozen beans (edamame, fava, lima or chopped green beans), par boiled
  • About 5 cups fresh corn kernels (sliced from about 6 large ears of corn)
  • 1 bell pepper, seeded and diced (orange adds great color)
  • 1/2 pint cherry or grape tomatoes, halved or quartered
  • 3 Tbsp. chiffonade fresh basil
  • 1 Tbsp. fresh lime juice
  • A pinch or two fresh or dried dill

Directions: Heat the olive oil in a large sauté pan over medium heat. Add the onion, season with salt. Cook, stirring occasionally, for about 5 minutes or until onions are translucent. Stir in the beans and corn, lower heat to medium-low and cook for about 3 minutes.

Add the sauté to a large bowl and toss with the tomatoes, lime juice, basil and dill. Season to taste with salt and pepper. Serve immediately or at room temperature.

Tomatillo, Watermelon, Jicama and Strawberry Salad with Basil and a Balsamic Vinaigrette

Sweet and savory, crisp and juicy. All the flavors and textures work well here when drizzled with a simple vinaigrette of our olive oil and traditional balsamic. It is a delightful salad for a springtime brunch or when dining al fresco. Inspired by Pickled Plum. Serves 4 to 6.


  • About half a mini watermelon, rind and seeds removed, cut into 1/2-inch cubes (about 3 cups)
  • 4 large strawberries, hulled and cut into bite-sized pieces (about 3/4 cup)
  • 3 to 4 tomatillos, husks removed under running cool water; fruit sliced and cut into bite-sized pieces (about 1 cup)
  • About 1/2 cup diced jicama
  • 1 shallot, finely diced
  • 6 to 8 large basil leaves, julienned
  • 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Use Sigona’s Basil Oil for more basil flavor.)
  • 1 1/2 Sigona’s Balsamic Condimento Tradizionale (Check out our infused balsamics for more flavors from which to choose.)
  • Sea salt, to taste

Directions: In a large bowl, combine the watermelon, strawberries, tomatillos, shallot and basil. Gently stir to mix.

In a small bowl, whisk together the olive oil and balsamic until the mixture thickens a little. Drizzle the mixture over the fruit salad and gently stir to coat.

Sprinkle individual servings with a little sea salt.

Heirloom Tomatoes with Lemony Ricotta and Savory Granola

Heirloom Tomatoes with Lemony Ricotta and Savory Granola

The savory granola, infused with our basil oil, gives this dish crunch as well as flavor, and the lemon in the ricotta makes for a refreshing note, complementing the tomatoes. You’ll have extra granola left over, which is a nice alternative to croutons on salads. It can be stored in an airtight container for up to 3 weeks. Adapted from Food & Wine. Serves 2.


  • About 1 1/2 cups locally grown baby heirloom tomatoes, halved
  • 1 cup old-fashioned rolled oats
  • 2 Tbsp. orange blossom honey from Honey Hole Honey Co., available at Sigona’s
  • 1 Tbsp. water
  • 3 Tbsp. Sigona’s Basil Oil
  • Salt and pepper, to taste
  • 1/2 cup shelled pistachios, coarsely chopped, look for them in Sigona’s Dried Fruit & Nut department
  • 1/4 cup roasted, salted sunflower seeds (look for them in Sigona’s Dried Fruit & Nut department)
  • 1/2 cup fresh ricotta
  • 1 tsp. freshly squeezed lemon juice
  • 2 tsp. lemon zest, divided
  • Basil leaves for garnish

Directions: Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.

In a large bowl, toss the oats with the honey, water, 2 tablespoons basil oil and salt, to taste. Stir together until the oats are thoroughly coated. Spread the mixture out on the parchment paper and bake for about 25 minutes, stirring twice. Stir in the pistachios and sunflower seeds and bake for about 7 minutes longer until the mix is golden brown and dry. Allow the mixture to cool on the baking sheet while you prepare the rest.

In a small bowl, mix the ricotta with 1 teaspoon lemon zest, the lemon juice, 1 tablespoon basil oil, salt and pepper.

Place the tomatoes in individual serving dishes and season with salt and pepper. Scoop half of the ricotta mixture into each bowl around the tomatoes. Sprinkle the dish with some of the granola, as much as desired. Garnish with the remaining lemon zest and a basil leaf. Serve.

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