The name says it all - this is beautiful for dipping fresh crusty Italian bread into or toasted pieces of Turkish bread!


  • 1 cup fragrant and fruity or robust olive oil

  • 2 cups basil leaves, firmly packed


  • 1.

    Run the basil and oil through food processor/blender, or chop finely by hand. The finer the chop, the bigger the flavor!

  • 2.

    Heat basil and oil GENTLY over low heat for a few minutes to release the basil’s essence.

  • 3.

    Strain into a tightly lidded container and there you are—easy, easy, easy!

  • 4.

    Store the oil in an appropriately sanitized jar or squeeze bottle. Try it on grilled bread for a quick snack, draw some basil curlicues on cream of asparagus soup (yum), or polka dot your plate in true food-snob fashion.

  • 5.

    It keeps for about two weeks if refrigerated.


Can also be used as a dressing for salads .

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