Basil seasoning oil

For Basilico, fresh basil is crushed together with the olives from the Vulcino estate during milling — allowing the plant’s essential character to merge naturally with the oil from the very beginning.

This method creates something fundamentally different from oils blended with external aromas. The basil is woven into the structure of the oil, and the result is clarity rather than intensity — an expression of fresh leaves, sunlight, and clean agricultural precision.

Produced on the volcanic soils near Vulci in northern Lazio, the base oil carries the same philosophy that defines the estate: early harvest, controlled extraction below 23 °C, and careful storage.

When first tasting the basil oil, the impression is immediately green and alive. Freshly crushed basil leaves rise naturally, vibrant and clear, without any artificial sharpness. The aroma recalls torn leaves between warm fingers — botanical, slightly sweet, and gently peppery — carried by the clean fruitiness of the olive oil beneath. Because the basil is milled together with the olives, the herb feels integrated rather than added; there is no separation between oil and aroma, only one coherent expression.

On the palate, the texture is silky and fluid, spreading evenly and lightly. The basil unfolds in layers — first bright and leafy, then deepening into a soft herbal warmth.

The volcanic origin of the oil lends a quiet mineral clarity that keeps the overall profile precise and fresh, while the finish remains distinctly green and natural.

In the northern part of Lazio, close to the border with Tuscany, lies Canino — a small town surrounded by olive groves and shaped by the ancient volcanic landscape of the Viterbo area. This is the home of Il Vulcino, an organic farm where agriculture, gastronomy and music come together in a particularly personal way. The estate is located near the natural monument of Lago di Vulci and Torre Crognola, in a landscape deeply connected to the Etruscan history of this part of Italy.

At the heart of Il Vulcino is Eugénie , a classical musician and sommelier. Together with her husband Silviu and a young team, she has given new life to an old agricultural property, with particular attention to its centuries-old olive groves and to organic farming. Her background in music is more than just part of the family story: it has become one of the defining elements of the estate itself. The olive trees are accompanied by the music of composers such as Mozart and Bach!

The local protagonist is Caninese, an olive variety deeply rooted in this corner of Lazio. Il Vulcino works with Caninese both on its own and together with varieties such as Frantoio. Its Saecula oil, produced from old olive groves, is centred on Caninese and expresses the more powerful side of the variety, with intense green aromas, notes reminiscent of artichoke and leafy vegetables, and a pronounced bitterness and peppery finish. Principe, the estate’s traditional blend of Caninese and Frantoio, has a somewhat more rounded character, combining fresh vegetal notes with aromatic herbs and almond.

The farm works organically and produces considerably more than olive oil. Black garlic, almonds, grains, asparagus and fruit are also part of its agricultural world, reflecting an approach based on biodiversity rather than a single crop.

Over the years, the oils have gained recognition well beyond Lazio. Slow Food awarded Il Vulcino's oils its Grande Olio distinction in its 2021 guide, while Gambero Rosso included Principe Bio among Lazio's Tre Foglie oils in 2022. The estate also reports gold awards in New York, Tokyo and Amsterdam in 2022, while both Saecula and Principe have been selected by the specialist publication Merum.

To learn more about the philosophy of Vulcino read our journal feature:

Vulcino - When Land Shapes Flavor: Vulcino, Volcanic Soil and Olive Oil