Basil Olive Oil
- Enough fresh green basil
- -sprigs, including blossoms
- -but no woody stems, to fill
- -1-qt jar 2/3 full loosely
- 4 c Olive oil
Rinse the basil, shake off any excess water, and pat the basil dry. Bruise
the basil lightly with a wooden spoon and pack it loosely into a 1-quart
glass jar with a non-metallic lid. Add the oil and let the mixture stand,
covered, in a cool dark place for 1 month. Strain the oil into a glass
pitcher, pour it into glass jars, and seal the jars with their lids. The
oil keeps in a cool dark place for about 6 months. Makes about 4 cups.
the basil lightly with a wooden spoon and pack it loosely into a 1-quart
glass jar with a non-metallic lid. Add the oil and let the mixture stand,
covered, in a cool dark place for 1 month. Strain the oil into a glass
pitcher, pour it into glass jars, and seal the jars with their lids. The
oil keeps in a cool dark place for about 6 months. Makes about 4 cups.
