This medicinal, culinary oil can be used for dipping whole-grain bread, topping pasta, drizzling onto cheese and crackers, a salad, sandwich, or any cooked dish, especially one with cooked tomatoes and melted cheese. This oil would be perfect on sandwiches as a spread along with or in lieu of homemade basil pesto. Sometimes I use it as the cooking oil to add a lovely flavor to whatever I'm making - even sunny-side-up eggs become a special treat cooked in Simply Sublime Culinary Oil.
Tomatoes are in peak season as is basil, so harvest from your garden or purchase at your local farmers market and create this sublime culinary oil. You can also create a few small jars and put away for holiday gifts, a perfect way to preserve the summers bounty.
Simply Sublime Culinary Oil
- 2 parts fresh basil
- 1 part garlic
- 1/2 part sun-dried tomatoes
- Olive Oil
Fill a wide-mouth jar with chopped fresh basil leaves (any fragrant basil will do; I've mostly used Genovese), chopped or thinly sliced sun-dried tomatoes, and chopped or pressed fresh garlic gloves. Pour cold-pressed extra virgin olive oil in to the top of the jar. Stir the ingredients gently with a dry wooden chopstick, and when the bubbles settle, fill the far to the top again with a little more oil. Let this sit in a cool, dry place with a saucer underneath it, and wait at least a month before using it. It will get better and better with age.
You can decant this oil, or simply let the herbs come out onto your dish as you use the oil, but always be sure to keep your plant matter down below the surface of the oil. I've been making and sharing this oil recipe for over twenty years, and never had it spoil.