Oil 2008

Outstanding Oil 2008: Stella Cadente Olive Oil Company Basil Oil

In its first year on the market, Stella Cadente’s Basil Oil was awarded a bronze medal at the 2007 Los Angeles International Extra Virgin Olive Oil Competition in the Delicate Category. One year later, it has taken home a sofi™ Gold. What makes this oil such a standout in a crowded category is that it is not an infusion. Instead, basil is crushed with the olives when they are cold pressed in a labor-intensive process that produces a vibrant flavor. 

The company utilizes a traditional production method still used in southern Italy called agrimato, for which you need a hammer mill press. “We take the basil and run it through the hammer mill press along with the olives, which extracts any flavoring oils. When the water and pulp is removed, it captures the combination of flavors beautifully,” says Julia Conway, owner of Stella Cadente, Fort Bragg, Calif. “It results in a better balance of flavors as we don’t heat the oil and we don’t use essential oils to flavor it, like you would in an infusion,” she adds.

Produced exclusively in Northern California, Stella Cadente uses late-harvest Mission olives that are not picked until they are absolutely black, giving a rich and buttery flavor profile that is milder than Tuscan oils. “This type of oil allows the basil to shine through,” says Conway.

Stand-alone bottles or two-bottle gift boxes are available and the product can be cross-merchandised with pasta or housewares. In addition, Club Stella, a mail-order olive oil club, will send consumers artisan oils three times a year, directly after pressing. Suggested retail: $14.95/200-milliliter bottle; stellacadente.com.—Denise Shoukas

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