This extraordinary olive oil was produced from crushing fresh Mission Variety olives with real Basil. This method produces a basil olive oil of unmatched flavor intensity. Unlike infused olive oils this natural, cold-pressed combination of two of nature's most delightful flavors brings you to an olive oil which is a real joy to experience. Terrific tossed with pasta for instant pesto flavor; salads with balsamic vinegar; sandwich spread; bread dipping.

Tomato and Mozzarella Salad
Recipe found on page 55 in Gemma Sciabica's Treasured Family Recipes Cookbook.
(Serves 6 to 8)

4 tomatoes, sliced
8 slices mozzarella sliced thin
1 onion, sliced thin into rings
1 cup olives, sliced
2 avocados, sliced into rings
1/2 cup fresh basil, chopped
salt and pepper and paprika to taste
1/4 cup lime or lemon juice
1/3 cup Sciabica's Extra Virgin Basil Olive Oil
6 to 8 Belgian endive, Boston or radicchio leaves

Line large platter with lettuce leaves.
Arrange tomatoes, onions, avocados and mozzarella slices overlapping on lettuce in serving platter.
In small bowl whisk together lime juice, olive oil, salt, pepper and paprika.
Spoon lime and olive oil mixture over salad evenly, sprinkle with basil.
Garnish with olives