Ingredients
- 100 g of Fresh basil inflorescences;
- 1 l of Extra virgin olive oil;
- 20 g of Fresh basil leaves
Method
Choose the fresh inflorescences and the smallest and freshest leaves of the basil plant. Wash and dry them on a clean kitchen towel.
Once the basil is dry, place leaves and inflorescences on the bottom of a jar. Cover with extra virgin olive oil, then close the container and store it for 3 weeks away from the light.
After this time, open the container and add other fresh basil leaves that you have already washed and dried. Stir and leave it to rest, always in the dark for 7 days. After this week, take the container with the oil obtained, filter it through a fine-mesh sieve to remove the basil. Then pour the flavored oil into 4 dark glass bottles of 250 ml each. Remember that the oil should be stored away from light and heat sources. At this point, after waiting patiently for a month, abandon yourself to the unique fragrance of an aromatic oil that will complement the appetizers, main courses and side dishes of your summers.
