Infused Oil & Vinegar

Infused oils and vinegars are a simple way to intensify the flavors of the harvest. Garlic-Basil Oil is delicious with tomatoes, eggplant and summer squash, while Basil-Vinegar adds bright flavor to fresh greens. Makes 1/4 cup each.

Garlic-Basil Oil

1/4 cup olive oil
1 clove garlic, minced
12 basil leaves

  1. Combine the olive oil, garlic and basil in a small saucepan.  Heat over medium heat until fragrant, 2 to 3 minutes.  Let cool and steep the garlic and basil in the oil until the desired flavor is reached.
  2. Strain and refrigerate until ready to use.  Let the oil stand at room temperature before using.
Basil Vinegar

1/4 cup red wine vinegar
12 basil leaves

  1. Combine the basil and vinegar in a bowl and steep for a day or two in the refrigerator.
  2. Strain and refrigerate until ready to use.

 

 

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Willowsford Conservancy

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