Re: Weekend accomplishments

I start with two cups of packed fresh basil leaves, place in a blender and add approximately 1/2 c olive oil, processing to make a thick paste. Some times it turns out to need less oil, sometimes more - play it by ear. We don't have access to a lot of different olive oils here, but my workhorse is Bertolli Extra Virgin. Sometimes people at a tasting party just dip a spoon in the oil to taste, with a bit of bread or cracker to clear the palate between. Others dip a piece of Italian bread in the oil and consume. (Don't use a sourdough, the taste would overwhelm the oil.
Our MG sponsored gardening day "Gardener's Palette" may include just such a tasting for one of the sessions this year.
Cathy
On Sunday, December 19, 2004, at 05:23 PM, Cersgarden@aol.com wrote:

In a message dated 12/19/04 2:22:05 PM, cathy.c@insightbb.com writes:

<< process it with olive oil as if I was going to make a pesto sauce, then
place it in ice cube trays and freeze. >>

Cathy, how much olive oil? What is your favorite OO? The tasting party
sounds interesting. With what do you taste the olive oil?
We had a tasty appetizer the other night when we dined at the Hotel
Pattee. It was roasted garlic on cream cheese and served with pita bread drizzled
with olive oil. Simple but yummy.
It is winter here. I did get my walk in today (2 mi) but my face was so
cold.
Ceres

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