Basil Infused Olive Oil
To infuse olive oil with basil, blanch the leaves to lock in their vibrant green color and eliminate water content, then blend them with high-quality extra virgin olive oil before straining. This process captures the raw, herbaceous scent of the plant without the risk of spoilage that comes from leaving fresh leaves submerged in the bottle.
Freshness is your baseline
Use the highest quality olive oil you have, as it serves as the carrier for the basil's volatile oils. Work quickly once the basil is blanched to keep the infusion bright.
- small saucepan
- slotted spoon
- blender or food processor
- fine-mesh sieve
- cheesecloth
- dark glass storage bottle
What goes in.
- 2 cupsfresh basil leaves, packed
- 2 cupsextra virgin olive oil
- 1 bowlice water bath
Thermal shock keeps it bright
Dipping the basil in boiling water for exactly ten seconds and immediately dropping it into ice water preserves the chlorophyll, ensuring your oil remains emerald green rather than turning a murky brown.
The method.
Blanch the basil
Bring a small pot of water to a boil. Submerge the basil leaves for 10 seconds. Use a slotted spoon to pull them out and drop them directly into the ice water.
Dry completely
Pat the basil leaves dry using clean kitchen towels. Ensure there is no surface moisture remaining, as water is the enemy of shelf-stable oils.
Blend
Place the dried leaves and olive oil into a blender. Process on high speed until the basil is fully incorporated and the oil turns a deep, vivid green.
Strain
Line a fine-mesh sieve with cheesecloth and set it over a bowl. Pour the oil through. Let it drip naturally for 15 minutes; do not squeeze the cloth, or you will cloud the oil with sediment.
Bottle
Decant the strained oil into a dark glass bottle. Store in a cool, dark place.
When it doesn't go to plan.
Discard the basil pulp left in the cheesecloth; it has spent its flavor in the oil.
If you have a digital thermometer, ensure the oil doesn't heat up inside the blender during processing, as heat dulls the fresh scent.
Small-batch production is best; aim to use the oil within two weeks for the most vibrant profile.
The ones that keep coming up.
Why do I need to blanch the basil?
Blanching kills enzymes that cause the basil to oxidize and turn brown. It also helps remove any lingering dirt or dust from the leaves.
Can I leave the basil leaves in the bottle for decoration?
Avoid doing this. Fresh plant material submerged in oil can create an environment for harmful bacteria to grow. Straining is a necessary safety step.
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