Basil Infused Olive Oil

Feel free to buy the more expensive oils from Vom Fass (I’m a HUGE fan), and you’ll get what you paid for–infused oils straight from casks that have been infused for months and by professionals are certainly the way to go if you can afford it. But, when money, time, and Vom Fass is not at your disposal, try this recipe to make an easy and flavorful oil infusing one of my favorite ingredients: BASIL. Use Basil Infused Olive Oil for pesto, pasta, roasted vegetables and asparagus, and other clearly delicious treats.

Basil Infused Olive Oil
This recipe comes from Epicurious.com and is a standard olive oil infusion recipe. Chop and pack olive oil with a fresh herb like Basil (or Rosemary, or Thyme), allow to sit for two weeks or more, and you’ll have a cooking ingredient that’s flavorful and extra tasty.


Ingredients:
* 4 cups extra virgin olive oil
* 2 cups packed and chopped basil

1.) Clean a glass jar that will hold 4 cups of infused olive oil.

2.) Add four cups olive oil to the jar.

3.) Chop basil.

4.) Add basil to olive oil.

5.) Stir to integrate and add lid to jar. Allow to sit for infusion at room temperature for two weeks or more. The longer the recipe sits, the better the taste and intensity of the infusion. Enjoy!