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Re: Weekend accomplishments

Just what it sounds like - no heat was used in the production. For some olive oils, solvents are used to help extract the oil, then heat is used to remove the solvents.
I usually use my frozen basil in cooked dishes, so I throw a cube or two right into the mix. If I am going to turn it into pesto, I thaw the appropriate amount and then throw it into the blender with the rest of the pesto ingredients. As far as my palate is concerned, frozen basil tastes just like fresh.
On Wednesday, December 22, 2004, at 10:48 PM, Cersgarden@aol.com wrote:

In a message dated 12/20/04 5:16:40 PM, cathy.c@insightbb.com writes:

<< 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. >>

Cathy, thanks for the basil infor. Any special methods of using from the
freezer? I am currently using Celio extra virgin oil oil from Italy which I
purchased at the best known Italian store in our area. Just noticed it states it
is 'cold pressed'. Have any idea what that may mean?

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