Infused Lupi Extra Virgin Olive Oil, Chilli and Basil Bruschetta with Plums

It’s easy to make homemade infused Lupi Extra Virgin Olive Oil, and this Chilli and Basil Infused EVOO recipe is an exceptional way to impress guests. Simply place 1/4 cup of Lupi Extra Virgin Olive Oil in a small saucepan, then pop in 2 dried chillies and 6 Basil leaves, gently heating for 4-5 mins. Remove the chillies and basil leaves, and cool the oil. Then, simply brush your bread with the oil and grill until golden. (Note, it is important to use the oil you make on the day that you make it.)

For a lingering taste of summer, top your bruschetta with feta, plums, tomatoes and basil leaves…you could even drizzle some of your infused Lupi Extra Virgin Olive over the top for extra special culinary elegance.


To Make Infused Olive Oil

1/4 cups Lupi Extra Virgin Olive Oil
2 dried chillies
6 basil leaves

Toppings for Bruschetta

Plums
Feta
Fresh Basil
Cherry Tomatoes
Salt Flakes (optional)