BY LYNN CRAWFORD | JUNE 6, 2017

This flavourful brew is liquid gold and is a staple at Chef Lynn’s Toronto restaurant, Ruby Watchco. Lucky for you, you can prepare it at home in minutes, then it’s just a matter of letting the flavours combine. Chef Lynn recommends using it as a base for salad dressings or as a finishing oil for poached fish.

INGREDIENTS

• 2 cups olive oil
• 10 sun-dried tomatoes, chopped
• fresh basil
• 7 cloves of garlic

INSTRUCTIONS

1. Place sun-dried tomatoes, garlic, fresh basil into a glass jar and then pour in olive oil.
2. Close bottle tightly and refrigerate 8 hours or overnight before using.
3. Keep in the refrigerator (it will last for about two weeks).