Ingredients
- basil
- salt
- olive oil
Preparation
Step 1
So here’s how you do it…
You will need 4 things: container, basil, salt, olive oil.
Clean your fresh basil in cold water, and let it air dry well.
Find a clean glass container with a lid.
sprinkle a little salt (I used Kosher) on the bottom of the jar.
Add a little basil.
Add a little olive oil.
Repeat salt, basil, oil.
Repeat salt, basil, oil.
Repeat.
Repeat until your container is full, or your out of basil.
Be sure to press down so to cover all of the basil with oil & salt.
Put the lid on it.
Label your container with the date.
Aunt Loretta keeps her’s in the fridge for up to 2 years.
I have a feeling we will use ours up fast.
I’m thinking 1 year is old enough.
bon appétit!
FYI: When you put olive oil in the refrigerator, it solidifies. No worries, it’s normal. All you have to do is scoop out the amount of basil leaves you need with a spoon and allow them to sit in a bowl until it’s room temperature. Feel free to rinse the leaves in warm water if you prefer less oil. You may also notice that the basil leaves turn darker in color. This is also normal. Be sure to add more olive oil to the container if the leaves aren’t covered.