Basil-infused Olive Oil


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.

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