Sicilian Butter

THIS IS GARLICKY! Despite the name, it contains no butter. I prefer to whisk all of the ingredients together (except for the basil) and let the mixture sit on the counter in a covered bowl for a couple of hours to allow the flavors to meld. Right before serving, I add the chopped basil. Serve the Sicilian Butter in shallow serving plates with Italian bread, focaccia, or French Bread. You can easily halve or double the recipe as needed.

Note regarding olive oils: If you do not normally use olive oil, you may not appreciate the bitter/herbal characteristics of some extra-virgin olive oils. I like first-pressed olive oils the best but, for some people, they are an acquired taste. If you’re unaccustomed to using olive oil, I recommend you use a light olive oil the first time. Light, in this context, means “lightly flavored” as opposed to “low in calories.” If you plan on using an olive oil that you’ve never tasted before, please be sure to taste the oil before making this recipe. If you hate the taste of the oil straight from the bottle, the rest of the ingredients will not make up for that.

Note regarding garlic: This recipe is intended to be very garlicky. My mother prefers an entire HEAD of garlic in it (about 15 cloves or so). That much garlic could curl your toenails. Eight cloves is still VERY garlicky. Feel free to use less. You can always add more later. Another option would be to measure out the 1 1/4 cups of olive oil and then pour a tablespoon of that oil into a small skillet over medium-low to medium heat. Don’t let the skillet get too hot. Add the garlic to the skillet and gently, gently cook it for about 30 seconds—no more. Add the cooked garlic back into the olive oil you measured out earlier. This short cooking time will significantly reduce the harsh flavor of the garlic. In my family, this technique would be heresy.