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Basil Oil                    Veg   CD    ACC


Vegetarian    Cold  Accompaniment   Preserve  Preserves  Preserving


Extra Virgin Olive Oil
A large bunch Fresh Basil Leaves
A few sprigs of Fresh  Rosemary




1. Prepare the bottles and caps (see notes below).


2.Place the olive oil and a few basil leaves into a saucepan and heat gently over a low heat until blood hot. Do not boil. Remove from the heat and leave to stand (infuse) for 20 minutes.


3. Strain  into sterilised bottles, seal closely and store in a cool dark place (see notes below).



Notes:    see also General preparations


Bottles and caps - Use bottles which are free from cracks, chips or flaws. Prepare the bottles by washing well in warm soapy water and rinsing thoroughly. Dry them in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm. Boil the screw tops or corks in water for 10 minutes just prior to use.


Filling the bottles  Fill with the liquid to within 2.5cm/1 inch of the top. Whilst still hot, seal well with a screw top or a cork.


Storage Store in a cool dark place for 1 month before consuming.











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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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