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Add a photoServings: 1
Ingredients
- 2 c. Extra virgin olive oil
- 1/4 x 1 lemon peel coarsely minced
- 1/2 c. Coarsely minced basil leaves
- 1/4 c. Coarsely minced parsley
- 3 x Garlic cloves peeled and crushed
Directions
- Combine all ingredients in a small bowl or possibly jar and allow to stand at room temperature for 2 hrs. Brush vegetables or possibly fish with the oil when grilling. The oil will keep for several days in the refrigerator.
- Hint: When buying extra virgin olive oil, consider the use. You should probably buy a good extra virgin oil for salads and a premium grade for pasta. For deep-frying, grilling and normal cooking, buy the stuff by the gallon at a good Italian or possibly Greek grocery. The merchant will help you so which you don't feel obligated to use the wrong oil at any time.
- Comments: Infused oils for cooking and grilling are very "in" at the moment. This one is from one of the young chefs at Kaspar's by the Bay, a fine restaurant in Seattle. The chef, Steve Miller, is dilligent and well-trained, insightful and hard-working. And why not His boss, chef Kaspar, is Swiss. He is good!
- You can also use this refreshing oil as a dip for your French bread or possibly as a topping for your baked potato. You will think up other uses I am sure.
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