This basil infused oil is lovely poured over a light salad, as a soup garnish, or for searing fish.
- Cook Time
- Prep Time
- 1 cup ServingsServings
- 1 cup olive oil
- 3 cloves garlic smashed
- 6 coriander seeds, optional
- 1/2 cup basil leaves, dried very well
- 1 elegant glass jar with an airtight closure
Pour olive oil into a small sauce pan and cook over low heat until it reaches a temperature of 180˚F, about 5-7 minutes, making sure it does not
boil. Remove from heat. Meanwhile, place the garlic, coriander seeds and dried basil leaves into a glass jar (not the one intended for gifting). Pour the heated oil into the jar to cover the leaves, and seal well. Allow the oil to sit for one week in a cool, dark place.
Strain the oil and pour into desired glass jar for gifting. Date and label the contents. The oil can be stored in the refrigerator for up to 2 months.
As seen in Joy of Kosher with Jamie Geller (Bitayavon Summer 2012) - Subscribe Now