Yesterday I think I forgot to show the bay leaves and basil that I freeze dried.
There’s 1 pint, and two half pints of bay leaves and one little jelly jar of basil. I was mostly testing these to see how they work since I have a lot of both of them growing. The bay leaves are very brittle. I’ve used fresh from the tree for so long, I can’t remember if that’s how the ones are that are storebought in the jars. Are there really brittle?
The basil . . I was hoping it will work for putting in olive oil to flavor the oil. We mostly use oil and vinegar on our salads. Sometimes, we’ll use plain olive oil and fruit infused balsamic vinegar but I think a better, lower carb option is apple cider vinegar with flavored oils.
For the flavored oils, I’ll heat olive oil up til it’s barely warm and hold it there for 45 minutes or so with herbs in it, then turn the heat off and let it sit for an hour or so, strain out the herbs and we have flavored oil.
The two on the left – both are rosemary flavored. The one that has some used out of it (used for dipping the focaccia) has garlic also. The lighter one on the right is basil, garlic and black pepper.