Basil Infused Oil

I've been infusing oil with herbs for many, many years.
I remember giving a demonstration on how to do it when
I was president of the New Clevelanders group over 22 years ago!
I still have the handouts that I used.

"Mother, you never throw anything away!"
Do you get that from your kids?
You know the tone..."MOtherrr"...emphasis on the first syllable.

"Yes, DD, I have totally stopped getting rid of items, because every single time I do, I turn around & want it again later, then spend hours hunting for it, only to realize I threw it away last week."

Anyway, the infused oil does not have any preservatives in it,
so its very healthy but that also makes it very perishable.
You must refrigerate it & use it up quickly or pitch it & make fresh.

Mari, author of the beautiful blog, Once Upon a Plate,

has wonderful directions on how to make it,
so rather than me retype my handout,
just go to her recipe blog HERE to learn how.

My sweet Italian neighbor brought over some of her large leaf Italian basil for me to try.

Just look at the difference in the size of those leaves, compared to my puny, little plant!

Today, I'm going to dry basil leaves in the microwave,

per instructions from Lynn over at Happier Than A Pig In Mud

but over the weekend,

I used my neighbor's BIG leaves to make one lovely batch of infused olive oil.

Isn't that the most gorgeous color of GREEN?

I have a cardigan sweater that shade & I just love to

wear it over a black silk shell & black pants!

I'm joining Yvonne at StoneGable for

On The Menu Monday

as well as Michael Lee, at Designs by Gollum for

Foodie Friday

ans The Tablescaper for

Seasonal Sundays

Please be sure to visit them as the best ideas are to be found at

these ladies blogs!

Thank YOU for stopping by The Gazebo House, too.

Another past president of my old New Clevelanders group found me through

this blog & we are planning to get together to share old photos & memories.

(maybe I'll wear my GREEN sweater)

Aren't the connections we make through blogging just amazing?

fondly,

♥♥ Rett ♥♥

EDIT: to answer Donna's question below, regarding uses...

I like to drizzle it over roasted tomatoes, fish (especially good over salmon) chicken or other vegetables, such as roasted eggplant. It looks beautiful squiggled on a white plate...but be thrifty...a little goes a long way.

You can make the following dressing with it:

Balsamic Vinaigrette with Basil Infused Oil

1/4 cup balsamic vinegar
1 tsp finely chopped garlic
2 tsp finely chopped shallots
1 cup basil-infused olive oil (I use less, as I rarely make a FULL cup of it)
Salt and freshly ground pepper

1. Whisk together vinegar, garlic and shallots in a small bowl. Whisk in basil oil and season to taste with salt and pepper. It will keep up to four days refrigerated in a tightly sealed container.

Ina Garten uses it over her oven roasted red peppers.

Hope that helps!

Try it...you'll like it!