Expanding upon the line of Molino monocultivar olive oils harvested in mid November from the O-Med groves in southern Spain, Arbequina olives are crushed together with fresh basil to produce this aromatic and herbaceous. Pecadito; This term translates to a little sin, a playful reference to the act of adding another ingredient into high quality olive oil which has much to offer already on its own. Cool and refreshing, basil accentuates the grassy notes of the olive oil while bringing contrast to its fruitiness. Recommended for use as a finishing and dipping oil, in sauces and dressings, and to bring a savory touch to something sweet for dessert.
Owned and operated by the Garcia-Casas family in Acula, Andalusia, in southern Spain, O-Med have been harvesting their own olive trees for four generations and producing extra virgin olive oil for two. In 2005 they purchased a mill in order to produce the highest quality olive oil possible by controlling each step of the process from olive groves to mill to bottle. O-Med produces early harvest EVOO in order to preserve the best organoleptic properties in the oils. As farmers, sustainability is of foremost importance to O-Med where solar power and an incinerator which burns the olive pits produce 40% of the mill's energy needs. O-Med is a founding member of QvExtra, a seal which certifies quality level is higher than current legislative requirements.