Basil oil was made. It is so good I can't even believe it. We had it last night as a dipping oil for some stale-ish sourdough bread and this chicken/butternut squash stew. I poured some of the basil oil right into my stew, too, it's that good. It would be a nice base for other herbs to make different kinds of dipping oils but I like it plain basil like this. We don't eat much bread but with these in the freezer, that might have to change.
Calendula oil was made. Just a little bit, enough for a batch of healing skin salve. I always leave just-picked calendula flowers outside in a basket for a day or so to give the little bugs time to leave -- and they usually do. This also dries out some of the moisture from the petals, good to do when making any fresh plant oil. Then I filled the little jar with the flowers and again with olive oil, and capped/labeled it. After 4-6 weeks, it'll be strained and ready for its next life as a salve or creme. In case you do this, fresh plant infusions should be kept in a dark, cool place on a plate in case they ooze.
This morning I sat at the sewing table and couldn't do anything but play with thread. I'm thinking I just need to take care of the garden now.
Pick 5 cups of basil tops and leaves. You can wash and dry them (thoroughly) but I didn't. Put 2 1/2 cups olive oil in a pan over low heat. Add the basil and simmer about 10 minutes, stirring regularly. Allow to cool and then pour everything into a blender or food processor -- whirl for about a minute. Refrigerate for 2 days. Bring to room temperature and strain into small containers for freezing. Can be used as a marinade, dressing, dipping oil, etc.
Also posted at Food Renegade.