Infuse your olive oil with some personality

The wet summer has probably led even the most minimalist herb garden to explode over the past few weeks. The good news is that, without a lot of effort, you can turn your kitchen into a Dean and Deluca by combining your surplus herbs with olive oil.

Infused olive oils are primarily used in dressings and marinades,

particularly on fish, or simply as a finishing touch on a dish that is

finished cooking. Infused oils may seem fancy and complicated (an opened bottle will only last for about a week), but the reality is that to make one, you just need a bit of time and a lot of herbs. Odds are you have an abundance of basil and are getting sick of pesto, so let’s start there.

Once Upon a Plate has a quick recipe that requires only a pot, bowl, strainer and blender. If you’re a visual learner, here’s a video walk-through.

After that, you’ve probably still got basil left and need a drink after

standing beside a hot burner for five minutes.