In a large saucepan, over medium high heat, add 2 tbsp. extra virgin olive oil and basmati rice. Stir occasionally for 5-6 minutes, but be careful not to burn the rice.
Mix in the sea salt and black pepper. Add in the water.
Cover the saucepan and reduce heat to low. Cook for 5-6 minutes, then give it a stir.
Cook for another 15 minutes with the cover. Turn off the stove top, uncover the rice, stir, set it aside for 2-3 minutes.
Add the rice into a large pan with the remaining olive oil and turmeric powder, and stir for 8-10 minutes, or until your desired tesxture.