Sometimes I wonder if there is anything better to eat than thinly sliced tomatoes, liberally covered (read drowned) in olive oil and topped with lashings of chopped basil. Add buffala mozzarella, some crusty wholemeal bread and a glass of Provence rosé - well, that's lunch!
The secret is to use huile d'olive basilique - they sell it in the Huilerie Saint Michel which is the olive oil shop just by the entrance to the Old Town. You only have to remove the cap and you are immersed in the joyous aromas of basil.
For a double whammy of basil, of course you use this oil as well as chopped basil leaves and leave it all to sit for a couple of hours.