Basil Infused Olive Oil
A small but mighty amount of the finest olive oil, infused with fresh basil, elevates every bite of your dish to showcase how the highest-quality olive oil brings life to a dish. Perfect for my Peach, Arugula, and Feta Salad.
Basil Infused Olive Oil
1/4 cup (57 grams) olive oil
8 torn basil leaves, plus 6 leaves for serving
Directions
Combine olive oil and torn basil leaves in a small microwave-safe bowl. Heat in the microwave for 30 seconds, then cover with plastic wrap and let it steep at room temperature for at least 1 hour and up to 24 hours.
***You can also heat the olive oil in a small saucepan, remove from heat, add the basil, and let it steep at room temperature.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
