Herb infused olive oil
Great as a gift or to jazz up your summer salads and dips.
This herb infused olive oil is easy, delicious and beautiful.
I like using basil, and if you have basil growing in the garden, this is a great use for the basil flower heads, which are edible and taste like the leaves. But rosemary is another great herb to use if you have that in the garden.
Ingredients
A small handful of fresh basil leaves and/or basil flowers (can substitute for any herb, like rosemary)
Good quality cold pressed olive oil from a dark bottle (protects its health properties)
1 clove garlic (optional)
Finely chop your basil leaves (or other) and add them to the olive oil.
Leave to infuse for at least 2 hours (the longer the infusion time, the stronger the flavour).
Strain the basil leaves with a sieve and store the olive oil in a dark place to avoid oxidation.
Optional: add 1 clove of chopped garlic for an extra burst of flavour.
