Get a taste of Tuscany no matter your location (or the time of year) with this recipe for basil-infused olive oil.
Basil is the quintessential Italian herb, one that's associated with many of the country's most iconic dishes: pesto, pizza, bruschetta, and caprese salad, to name a few. And though it's at its peak during the warmer months, you can still bring a taste of summer—and of Italy itself—to your kitchen by prepping a bottle of basil-infused olive oil. Drizzle a bit of this over crusty bread or pasta, and you'll be instantly transported to Tuscany, even if you're still in your own kitchen.
32 oz bottle of organic extra virgin olive oil
8 to 10 bunches of fresh basil
6 garlic cloves
-Peel the garlic cloves and drop them at the bottom of the glass bottle.
-Add the fresh basil bunch by bunch. I use a wooden chopstick to push the last leaves in (try not to bruise the basil too much). Make sure all the basil leaves are completely submerged and seal the bottle.
-Place in a dark and dry spot.
-Let the oil infuse for one week or more;
it will taste better with time.
Note: Garlic-infused oil may develop a type of harmful bacteria (clostridium botulinum) that grows in food not exposed to oxygen. As a precaution, refrigerate immediately and consume within a week. If the oil shows any sign of spoilage, discard entirely.
Photos: Ndoema / The Global Girl