LadyWillow
member
Reged: 04/04/2008
Posts: 287
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Grow a pot of basil and let it run to flower. Then cut off the flowers and place in a screw cap bottle ... top up with some scrummy extra virgin olive oil (the best you can afford) and lay it down in a dark place. Half turn the bottle a couple of times a day.
You will end up with the most gorgeous basil-infused olive oil... wonderful for salad dressings and for cooking with.
Don't leave the flowers in the oil indefinately as they can turn mouldy.
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lulubells
member
Reged: 13/01/2008
Posts: 463
Loc: Sheffield
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Great tip, thanks ladywillow, shall let you know how it goes, got anymore great tips like that 
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RachelS
member
Reged: 24/04/2007
Posts: 192
Loc: Northamptomshire
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Sounds like a great idea LadyWillow and so easy will definitely try it.
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Chatelaine
member
Reged: 23/08/2007
Posts: 2623
Loc: A village somewhere on the Con...
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Being an avid olive oil lover, this is such an easy way to enhance this lovely golden liqued even more. So, I am definitely going to do that!!  Thanks for reminding me (us)of this LadyWillow!
Our local garden center is really quite ace (do miss a coffee shop there though  ), and plan to buy this weekend some garden hardy herbs and put 'm out in containers. The salad is already thriving, so, get some more nice food stuffs to cultivate, and create my own "herb garden"
Do not find the pots for sale at the supermarket are up to much.... they've repeatedly died on me....
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SusiQ
member
Reged: 03/10/2006
Posts: 2939
Loc: Quarrata, Tuscany, Italy
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I'd not tried that with the flowers - good tip and the oil must be delicious.
You can also put opened tiny chili peppers into oil and leave as long as you like, the longer, the stronger!
Homemade pesto is also much nicer than shop bought, Basil, grana or parmigiano, pine nuts or walnuts, and oil and a very little garlic. You should use a pestle and mortar but I whizz it if I don't have time (you can taste the difference though). Quantities depend on personal taste. Yummy though. Also yummy when added to a little ricotta and some tomato sauce (the homemade pasta kind) for a pasta dish with kick and creaminess.
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So long and thanks for all the fish
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