Five infusions and a truffle balsamic

The full range of D’Olia’s Sardinian infused oils – basil, chilli, rosemary, lemon, oregano – around a 500ml Cirulli extra virgin, with La Cerqua’s 100ml black truffle oil, a truffle-infused balsamic glaze and Acetaia Castelli’s balsamic of Modena.

What the infused oils are actually for

An infused oil is a finishing oil, not a cooking one – heat it and the aromatics you paid for go up the extractor fan. Use them cold and at the end: basil over tomatoes and mozzarella, chilli over anything with beans or greens in it, rosemary over roast potatoes once they are already out of the oven, lemon over fish and over courgettes. The plain extra virgin is the one that does the cooking. Keep all of them in a cupboard rather than beside the hob; light and heat are what turn good oil flat.

Who makes it

Cirulli press their oil in Umbria from their own groves and bottle it unfiltered in small runs – it is a green, peppery oil with the catch at the back of the throat that tells you the polyphenols are still in it. D’Olia work in Sardinia and infuse with real herbs and fruit rather than flavourings. Acetaia Castelli have been making balsamic in Modena for four generations, under the IGP mark that ties it to that ground. Donna Itriya make their pasta in Puglia with ancient grains and bronze dies, which is why sauce clings to it. La Cerqua hunt their own truffle in Umbria and get it into oil within days of it coming out of the ground. We import all of them ourselves rather than buying through a wholesaler, which is the only reason a hamper at this price can hold oil at this level. You can read how the protected designations work at the European Commission.

Packing and delivery

We pack this by hand in Worcestershire in a 14 inch wicker hamper lined with ivory tissue and finished with a printed band, on the day it leaves us, every bottle wrapped so nothing moves in transit. We deliver across mainland UK and can send it straight to the recipient with a handwritten card and no prices anywhere in the parcel. Everything in the box is ambient and none of it needs eating in a hurry – olive oil is at its best within a year of pressing, so there is no rush and no waste. See the rest of the range on our italian hampers page.

How to serve it

Start by tasting the plain oil on its own, warmed for a moment in the palm of the hand and sipped rather than dipped – bread flatters everything and tells you nothing. After that: good oil over anything already cooked, vinegar or glaze on anything roasted, and the truffle oil in the smallest quantity you think will do, off the heat, right at the end. Store every bottle in a cupboard with the cap on tight. Oil does not improve with keeping, so use the good one rather than saving it.