Basil infused olive oil is a fantastic way to add a fresh, aromatic burst of flavor to your cooking. Whether drizzled over pasta, used as a dipping oil for bread, or added to salads and grilled veggies, this vibrant oil elevates any dish with its bright, herbaceous notes. Plus, making it at home is surprisingly easy and rewarding. In this article, I’ll walk you through everything you need to know to make your own basil infused olive oil, with tips for quick and slow infusion methods, storage, and creative uses.
What Is Basil Infused Olive Oil?
Basil infused olive oil is simply extra virgin olive oil that has been flavored by soaking fresh basil leaves in it. The oil absorbs the sweet, peppery essence of basil, creating a fragrant, versatile condiment. This infusion captures the essence of Mediterranean cooking and brings a fresh herbal twist to your kitchen staples. Unlike pesto, which blends basil with nuts and cheese, infused oil offers a pure, clean basil flavor that enhances dishes without overpowering them.
Why Make Basil Infused Olive Oil at Home?
– Freshness: Homemade basil oil tastes fresher and more vibrant than store-bought versions.
– Control: You decide the intensity of basil flavor and avoid preservatives.
– Versatility: Use it in dressings, marinades, drizzles, or as a finishing oil.
– Economical: A great way to use up abundant fresh basil from your garden or market.
Ingredients and Equipment You’ll Need
– Fresh basil leaves (about 1 to 2 cups, packed)
– Extra virgin olive oil (about 1 cup or 16 oz)
– Optional: garlic cloves for added flavor
– A clean glass jar or bottle with a lid
– A fine mesh strainer or cheesecloth (for straining)
– A saucepan and thermometer (if using warm infusion method)
How to Make Basil Infused Olive Oil: Step-by-Step
There are two popular methods to make basil infused olive oil: a slow cold infusion and a quicker warm infusion. Both yield delicious results, so choose based on your time and preference.
Method 1: Slow Cold Infusion (Traditional Way)
- Prepare the Basil: Gently wash fresh basil leaves and pat dry completely to avoid any water in the oil, which can cause spoilage.
- Bruise the Leaves: Lightly crush or tear the basil leaves to release their oils.
- Combine with Olive Oil: Place the basil in a clean jar and pour olive oil over it until the leaves are fully submerged.
- Seal and Store: Close the jar tightly and store it in a cool, dark place.
- Infuse: Let the oil infuse for 1 to 2 weeks, shaking the jar gently every day to mix flavors.
- Strain: After infusion, strain out the basil leaves using a fine mesh strainer or cheesecloth.
- Bottle and Refrigerate: Transfer the infused oil to a clean bottle and store it in the refrigerator. Use within 2-3 weeks for best flavor and safety.
This method creates a beautifully aromatic oil with a fresh basil flavor that develops gradually.
Method 2: Warm Infusion (Quick Method)
- Roast Garlic (Optional): For extra depth, roast a whole bulb of garlic wrapped in foil at 375°F for 10-15 minutes until soft, then squeeze out the cloves.
- Heat Olive Oil: Pour olive oil into a saucepan and warm it gently to about 225-250°F (do not boil).
- Add Basil and Garlic: Remove from heat and add fresh basil leaves and roasted garlic cloves to the warm oil.
- Infuse: Transfer the oil mixture to a jar, seal, and let it infuse for at least 24 hours.
- Strain and Store: Remove the basil and garlic, then bottle the oil and refrigerate. Use within 3 days to ensure freshness and safety.
This method is faster and extracts robust flavor quickly but requires refrigeration and shorter shelf life.
Quick Basil Oil (Blended)
If you want basil oil in under 10 minutes, you can blend fresh basil leaves with olive oil and strain it. This method preserves the bright green color and fresh flavor but is best used immediately or within a few days.
Tips for the Best Basil Infused Olive Oil
– Use fresh, vibrant basil: Wilted or yellowing leaves will give less flavor.
– Dry basil thoroughly: Water can cause the oil to spoil.
– Choose quality olive oil: Extra virgin olive oil with fruity notes complements basil best.
– Avoid prolonged storage: Homemade infused oils with fresh herbs and garlic should be refrigerated and used within 1-3 weeks.
– Sterilize containers: Prevent contamination by using clean, dry jars or bottles.
– Consider blanching basil: Briefly dipping basil in boiling water and then ice water can help preserve color and flavor before infusion.
How to Use Basil Infused Olive Oil
– Drizzle over fresh tomatoes, mozzarella, or caprese salad.
– Toss with pasta or roasted vegetables.
– Use as a dipping oil for crusty bread.
– Add a finishing touch to grilled fish or chicken.
– Stir into hummus or soups for a herbal lift.
– Mix into salad dressings for a fresh twist.
Storage and Shelf Life
Because fresh basil and garlic can introduce moisture and bacteria, basil infused olive oil should be stored in the refrigerator and consumed within 1 to 3 weeks. Always check for off smells or cloudiness before use. For longer storage, consider freezing small portions in ice cube trays.
Basil infused olive oil is a simple, flavorful way to brighten your cooking. Whether you take the slow route or whip up a quick batch, this homemade infusion is sure to become a kitchen favorite. Enjoy the fresh taste of basil all year round!