Basil-infused olive oil

By Lynn Crawford
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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 eight hours or overnight before using. 
  3. Keep in refrigerator (it will last for about two weeks).

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