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Basil-Infused Olive Oil

by Darren Smith, Rivertown Bistro, Conway, S.C.


1 large bunch basil
1 pot boiling salted water
1 ice bath
Olive oil, as needed



Blanch basil briefly in boiling salted water. Remove to ice bath; drain well. Puree basil with olive oil in food processor. Let rest, then strain and decant. Use in soups, with meats or as a garnish. This is a great way to use an abundant basil crop, and it will stay fresh for a month.


Darren Smith is known for his traditional coastal cuisine injected with innovative flair. See the Rivertown Bistro menu at www.rivertownbistro.net.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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