The Benefits and Magical Properties of Basil

The history of basil

From the large botanical family of Lamiaceae, which also includes sage, thyme, and lemon balm, ocimum basilicum has enjoyed an excellent reputation for centuries. Its name comes from the Latin "basilicum" meaning "royal", itself derived from the Greek "basileús" meaning "the king". Basil has long been called "royal herb": in India, where this aromatic plant has been used for more than 4000 years, it is considered a sacred plant. Used by the Egyptians, it arrived in Europe with Alexander the Great who brought it back from his conquests in 330 BC, with the well-known success in the Mediterranean Basin and especially in Italy. It is also widespread in Southeast Asia, where it takes on very different aromas, lemony, aniseed or even peppery. Some basil even tastes of cinnamon, or even mint.

Common basil works wonders in cooking and has long been used as a traditional medicinal plant; its dried leaves can also be consumed as an infusion. Moreover, the Egyptians used basil during the mummification process, recognizing its preservative virtues, certainly thanks to its antibacterial properties.

How to use basil in cooking?

Cooking tends to make the delicate taste of basil disappear, so it should be avoided. This is why it is added off the heat in tomato sauce, and Italian pesto is mixed directly with hot pasta. In Provençal pistou soup, it diffuses its fragrance directly into the broth rich in pasta, beans, and vegetables. Fats naturally enhance its taste, with a clear preference for olive oil, which is its obvious ally. Since aromatic oils are also used as a finishing touch to a dish, the use of basil-infused oils (whether it's Marseille basil, Genoese basil or Thai basil) is even more judicious: as a finishing touch to a tomato salad, on goat cheese, in a Thai curry…

Where to buy good quality basil olive oil?

To make good basil olive oil, two ingredients are needed: quality olive oil, and fresh leaves picked in season and ripe at the peak of their taste! These are the two ingredients that A l’Olivier combines to be able to find the intensity of the fresh basil taste all year round. No less than 85g of basil are used per liter of olive oil to obtain this exceptionally fragrant oil. Find the best basil olive oil on our website!