Preserved BASIL in: sunflower oil - extra virgin olive oil - olive oil 

It is a semi finished for the food industry, the catering, the gastronomy. 

Particularly indicated for the preparation of pesto alla genovese and in all recipes where basil is expected. Because of the high content of salt we advices against the consume.

INGREDIENTS: 

• Ligurian basil leaf 

• oil 

• fine salt

It genetically does not contain modified material. 

It is obtained with basil D.O.P ligure. 

In order to maintain the characteristic and delicate scent of the Ligurian basil and to guarantee the fineness of the product, we only use the softest tips of the plant. 

In order to maintains the freshness after the collection, the basil leaf is cooled, washed with water and ammonia, centrifuge and dried with fresh air.

In the end we minced the dosage and the mixture with the other ingredients: oil and salt.

The product, conserved in refrigerator to +0°/+3° C., will be sold on request in: 

TANK in stainless steel 316 of 1000 lt. (superimposition able 1+1), filled up in modified atmosphere (nitrogen). 

PLASTIC BUCKETS from 27 kg. clean with the guarantee seal to tear (3 x 6 buckets x europallet) and from 7 kg.

The surface of the product remains covered from a thin oil layer. 

To conserve to + 3/5° C. for not more than 24 months. 

All the closings are covered from band and plastic guarantee seal, numbered and marked with number of origin lott.

PHYSICAL CHEMICAL: 

• Leaf of basil chop up in oil 

• green, dense consistency, taste and scent typical of basil 

• Aw: from 0,88 to 0,92 

• PH: from 5 to 6

Nourishing values (medium amount for 100 g.)

• protein 1.80 g 

• carboidrati 0.5 g 

• lipids 36.43 g