Castelines Basil & Mint Olive Oil 250ML
Organic Aglandau extra virgin olive oil with natural basil flavor. Ideal with raw vegetables and garden tomato salad.
100% authentic EVOO
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FLAVOR
Basil, Mint
HARVEST DATE
Fall 2025 (Current Season)
SIZE
8.45 fl oz (250 ml)
Monovarietal
Aglandau
This delicately flavored oil from Provence is produced by crushing locally-harvested olives with fresh basil and mint leaves.
The resulting oil exudes the seductive flavors of summer, with strong aromas of basil on the nose followed by bright mint notes.
A must for spring vegetables, the oil is also excellent drizzled over garden tomatoes, carpaccio, fresh pasta, sliced zucchini, fish, and even freshly-picked strawberries.
FROM OUR COMMUNITY
What Customers Are Saying
MADE FOR YOU BY
Moulin Castelas
After living for 15 years on the wide-open plains of Arizona, Catherine and Jean-Benoît Hugues decided to return home to their roots in Provence to dedicate themselves to their passion: the olive tree. The Domain Castelas story began in 1997 when they fell in love with some old olive trees planted in south-facing land in the rocky range of Les Alpilles, in the locality of Castelas.
Today Domaine Castelas produces olives on 110 acres of Appellation d'Origine Protégée (AOP) groves in the Vallée des Baux de Provence and in 160 acres on the Plaine de Crau. At their mill located at the foot of the Château des Baux, Catherine and Jean-Benoît combine know-how, passion, high standards, technique, and all of their olive farmers' sensibility, to create intensely powerful olive oils year after year.
FAQs
We are always here to help.
Why buy olive oil online?
It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed, having lost its color, flavors, and aromas.
While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.
Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, when the oil was harvested.
What are some of the best olive oils?
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil has been a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.
That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality-driven in their manufacturing practices.
We also conduct intensive screening of every producer and product on our site—often visiting their estates and seeing their practices firsthand—and accept only producers who meet our high standards.
To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance with strict European Union regulations. Therefore, you can trust that any oil you purchase from us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
How long will olive oil last after the harvest date?
There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil don't typically diminish over time, though, unless it is open and exposed to oxygen.
The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October and mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March of the following year.
For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April and mid-June.
When is olive oil considered past its prime?
While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general, an extra virgin olive oil will retain much of its flavor and aromas for 18–30 months in an unopened container.
However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should ideally be consumed within 1–2 months, with a maximum of perhaps 4–6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing it in a cool, dark place.
Olive oils with higher polyphenol counts will have a longer shelf life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product pages.