Olive oil butter


  • 50g olive oil
  • 1 g of edible beeswax
  • a few small basil sprouts

  • toast


  1. Heat the olive oil and beeswax to 55°C in a saucepan for around 5 minutes over low heat, until the mixture is melted.

  2. Pour the mixture into small ramekins. Place the basil shoots on top. Let cool to room temperature, then refrigerate for 10 minutes to solidify. Serve with toasted bread.

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