Old man mumble

　In the kitchen garden, the kitchen is small, with only four small pots containing parsley, thyme, basil, and so on.　I trimmed the basil and rosemary plants a little because they had grown too tall. I soaked the pruned leaves in olive oil.

　Herb-infused olive oil is a great finishing touch for dishes. Additionally, preparing garlic oil by soaking peeled garlic cloves in olive oil is a fantastic way to enhance stir-fries and meat dishes. You can use around 7-8 cloves of peeled garlic in 350cc of olive oil, and it will be ready for use after about 10 days of soaking. However, if you leave the garlic in the oil for over a month, it may start to cloud, so it's best to strain it before using.

　From right to left, we have garlic-infused olive oil, two sprigs of rosemary, and basil-infused olive oil. I used pure oil for the garlic and rosemary, and extra virgin for the basil and the other sprig of rosemary. The process is quite simple. I filled separate bottles with about 200cc of olive oil, added 2-3 basil leaves, and about two sprigs of rosemary. After about 10-15 days, the oil takes on the fragrance. It's important to ensure that the leaves are completely submerged in the olive oil to prevent them from sticking out. After a few days with the herbs in, the oil may become slightly cloudy. Filtering it through a coffee filter will yield a clear and beautiful oil.

　Sprinkling basil oil as a finishing touch on a simple pizza toast creates a fragrant and luxurious flavor, elevating the toast to a rich and aromatic delight.