Basil Garlic Infused Oil

This is a quick method for infusing oil which results in a strong but murky oil which must be used shortly after it is ready.

• small pack of fresh basil leaves
• 4-5 large garlic cloves (crushed)
• Approximately 1 cup of regular olive oil

Heat olive oil over medium heat in a pan or in a double boiler.  Meanwhile, crush garlic basil leaves with the back of a spoon or a mortar and pestle.  Once the oil is warm, drop garlic and basil leaves in the oil, remove oil from heat and allow to cool.  Pour the oil, garlic and basil into a clean canning jar and seal. Store the oil mixture in a cupboard for 2-3 days before using.

Remove lid from jar and place a piece of cheesecloth loosely on top of the jar.  Secure cheese cloth with a rubber band around the top of the jar.  Pour infused oil into a clean bowl and discard the basil and garlic. Oil should be used shortly after the three days waiting period to insure it does not go bad.

Return to Infused Oil Page