I love this stuff! In fact, I love it so much, I keep my bottle of it right next to the stove so I can finish vegetable and pasta dishes with a little drizzle of big flavor. The label says they have a special way of getting that much flavor into the bottle: They send the basil leaves right through the pressing process with the olives, where most infusions simply have the aromatic soaking in the medium for a week or so.
Just a little bit added at the end of your cooking process or to a dressing goes a very long way! The result is exactly like drinking liquid basil leaves right out of the herb garden! If you are careful not to overdo it, your veggies, pastas and salads will have a brightness that unsuspecting guests may not be able to immediately identify…they’ll just know they love what they just tasted! You don’t want to use this to fry or saute. It’s definitely a finishing oil.
I had some leftover basmati rice last night and, on a whim, added a little of this oil, some agave nectar, and some ginger paste to it, along with a couple of other ingredients and had it for lunch today as a chilled salad. Yummy! I’ll come back and amend this post with the link to that recipe when I post it for you!
This is a pricey oil, but since I use it sparingly, I don’t mind. At least, I didn’t mind paying the $10.00 for it at Whole Foods until I saw this link as I was searching for an image! Now I’m going to order it online and save a bundle! And, if you click on that link, you’ll see that Olave also makes other flavors, including lemon- and garlic-infused oils. I haven’t tried those yet, but now that I have a better price, I just may branch out!
You Daily Bread
Exodus 21 Each morning everyone gathered as much as they needed, and when the sun grew hot, it melted away. 22 On the sixth day, they gathered twice as much—two omers for each person—and the leaders of the community came and reported this to Moses. 23 He said to them, “This is what the LORD commanded: ‘Tomorrow is to be a day of sabbath rest, a holy sabbath to the LORD. So bake what you want to bake and boil what you want to boil. Save whatever is left and keep it until morning.’”