Basil Infused Olive Oil

Summer is full of surprises. Someone I know is actually attempting to use the potty...YES, that is happening around here. It can also be full of an abundance. Tons of fruits and veggies have been filling up our home, so I am attempting at trying to use them up. It always pains me to throw away spoiled food. Having extra basil on hand, I was inspired by Tracy to infuse some basil into olive oil. Let's just say you could put this just about anything. I promise, I will not tell if you decide you need an basil olive oil facial. 

 Lets get this going. Olive oil, basil, and garlic ready for some chopping. 

I chopped the basil and smashed the garlic cloves to attempt to keep the garlic flavor more on the mild side.

All into a saucepan to cook for a bit and then steep for a while. The longer it sets the stronger the basil flavor.

Basil Infused Olive Oil
Adapted (slightly) from Tracy @ Shutterbean.com

Makes about 2 cups

Ingredients

2 cups extra virgin olive oil
1 and 1/2 cups fresh basil leaves
3 or 4 smashed garlic cloves

Finely chop the basil and peel and smash the garlic cloves. In a sauce pan on medium high heat add the olive oil, basil and garlic. Heat for about five minutes. Remove the pan from the heat and let the basil and oil steep for at least 30 minutes. ( I let mine sit for about an hour.) Strain the mixture into an air tight container or jar. Can be kept in the fridge for up to 1 month.

This oil can be used to liven up a salad, brush on toast or bruschetta, drizzle over tomatoes or scrambled eggs, even added to a sandwich. Serious basil action going on. A great reminder of the bounty of summer! Enjoy.