To me, basil means summer. Its color, shape, smell is my favorite when it comes to pick a Kitchen herb to use on my recipes. Extra Virgin Olive Oil is a gift of nature, full of taste and healthy elements.
The combination of these two precious ingredients is a basil infused Extra Virgin Olive Oil, suitable for pasta salad, meat and fish.
20 basil leaves
16 oz Extra Virgin Olive Oil
Rinse the basil leaves under running cool water then pat dry with paper towel.
Place the dried leaves on the bottom of a 16 oz glass jar then pour over the Extra Virgin Olive Oil.
All the leaves should be submerged by the oil and stay on the bottom of the jar.
Close the lid tight and store in a cool, dark place for three weeks.
Filter the oil then bottle it.
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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