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Basil Infused Olive Oil



250mls of Foodies Extra Virgin Olive Oil

2 bunches of fresh basil

2 garlic cloves 


Peel the garlic cloves and drop them at the bottom of the glass bottle.

Add the fresh basil bunch by bunch.

I use a wooden chopstick to push the last leaves in (try not to bruise the basil too much though).

Make sure all the basil leaves are completely submerged and seal the bottle.

Place in a dark and dry spot.

Let the oil infuse for one week or more as It keeps tasting better with time.


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