rich's basil-infused extra virgin olive oil
Richard Seymour, Mount Zero Olives
2
A vibrant addition to salads, soups or simply with bread, this simple basil-infused EVOO is shared by Mount Zero GM Rich Seymour.
Ingredients
- 200ml Mount Zero Arbequina Extra Virgin Olive Oil
- One large bunch of fresh basil
- Cheesecloth, to strain
Directions
Pick fresh basil leaves and blanch in boiling salted water for one minute.
Immediately remove and add to an ice bath to halt the cooking process. This helps to retain the bold green colour and flavour of the basil. Make sure to squeeze out any remaining water from the leaves, as water and oil don’t mix!
Blend the blanched basil with the olive oil using a handheld blender or a food processor.
Strain through a cheesecloth into a bottle or container. Refrigerate for up to two weeks.
