Basil Infused Olive Oil

Each summer I vow to take advantage of all the fresh basil grown during the season and make an herb-infused olive oil — a tasty substitute for butter for warm rolls or chunks of great artisan bread. I don't eat bread often, so when I do, I want to truly enjoy it.  How beautiful is the the sharp yet sigh-inducing scent after a rough evening spent in traffic. I have a beautiful bottle I've been saving for just such a recipe as the one below, and will be using fresh basil and some imported Italian extra-virgin oil. (Fresh Rosemary is also on the menu.) The blend should be ready just in time for enjoying with appetizers and wine on the patio!

Start with fresh herbs and good quality, Extra Virgin olive oil. Wash the herbs and let them dry overnight. Choose an elegant glass bottle with a good seal, and wash and dry thoroughly. Bruise your herbs gently to start to expose their oils and put them in your olive oil jar. Cover the ingredients with olive oil, seal the bottle, and let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over this time. Do a taste test every so often so see how it's coming along.

It's recommended that you strain out the solids and re-bottle the oil once the flavor is to your liking...but I love seeing the basil leaves floating in the oil so I may leave a few as testament to my culinary adventure!