[Sca-cooks] BASIL OIL

[Susan Fox-Davis]

I did this for 12th night presents a couple of years ago. Basil has no
appreciable perservative effect that I know of.  Go with a slow-to-stale oil to
begin with, like walnut or almond oil.  Otherwise add a dash of Vitamin E oil, or
open up a couple of capsules if you have to .  I just keep Vitamin E oil bottles
anyway.

Wanna put in a couple of garlic cloves?  Yummm.

The oily boid gets the woim!
Selene, Caid

Seton1355 at aol.com wrote:

> --
> [ Picked text/plain from multipart/alternative ]
> I have lots of basil coming up in my herb garden.  I would really like to
> make basil oil for later consumption.
> Here's my question:
>  My idea is to take a canning jar, fill it 2/3 with oil and then start
> putting cut basil into it the oil filled jar.  I would cut the basil with
> sissors.  And I would keep adding basil until the oil jar was mostly basil; a
> la pesto.
>
> I don't normally refridgerate my oil. Will I have to now that it has basil in
> it or does the basil act as a preservative?
> Thanks a lot !
> Phillipa
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