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3 cloves garlic, coarsely chopped
2 cups extra-virgin olive oil
2 sprigs fresh basil
1 tablespoon cracked black peppercorns
In a saucepan combine the garlic and about 1/2 cup oil. Place over medium heat until lightly browned. Remove from heat and allow oil to cool for a few minutes.
Using a fine mesh strainer or cheesecloth, strain garlic and oil.
Combine oil with remaining oil. Place basil and peppercorns in a sterilized jar or bottle with a tight fitting lid. Add oil and seal jar. Store in a cool, dark place for a week or two before using.
Submitted by Jim Catanich
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