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THIS IS GARLICKY!
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Despite the name, it contains no butter.
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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.
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Right before serving, I add the chopped basil.
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Serve the Sicilian Butter in shallow serving plates with Italian bread, focaccia, or French Bread.
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You can easily halve or double the recipe as needed.
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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.
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I like first-pressed olive oils the best but, for some people, they are an acquired taste.
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If youre unaccustomed to using olive oil, I recommend you use a light olive oil the first time.
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Light, in this context, means lightly flavored as opposed to low in calories.
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If you plan on using an olive oil that youve never tasted before, please be sure to taste the oil before making this recipe.
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If you hate the taste of the oil straight from the bottle, the rest of the ingredients will not make up for that.
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Note regarding garlic: This recipe is intended to be very garlicky.
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My mother prefers an entire HEAD of garlic in it (about 15 cloves or so).
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That much garlic could curl your toenails.
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Eight cloves is still VERY garlicky.
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Feel free to use less.
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You can always add more later.
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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.
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Dont let the skillet get too hot.
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Add the garlic to the skillet and gently, gently cook it for about 30 secondsno more.
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Add the cooked garlic back into the olive oil you measured out earlier.
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This short cooking time will significantly reduce the harsh flavor of the garlic.
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In my family, this technique would be heresy.
