Want to add fresh, vibrant flavor to your dishes in seconds? Look no further than this homemade basil-infused olive oil. Made with just two ingredients - fresh basil and extra virgin olive oil - this fragrant infusion is a versatile pantry staple that enhances everything from salads and roasted vegetables to pastas and grilled meats. Plus, it’s easy to make in under 15 minutes and keeps well in the fridge or freezer, ensuring you always have a burst of basil flavor on hand.
What is Basil Oil?
Basil-infused olive oil is a simple yet flavorful way to capture the essence of fresh basil and use it in dressings, drizzles, marinades and more. By gently heating olive oil with fresh basil, you create a fragrant, herbaceous oil that enhances everything from pastas to grilled vegetables.
For inquiring minds, basil is in peak season during late spring and summer, typically from May to September in most regions. It thrives in warm, sunny weather and is at its most aromatic and flavorful during these months. If you have a basil plant at home, trim it regularly for a bushy, healthy harvest - perfect for making as much basil oil as you'd like!
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Why You'll Love This Recipe
- Versatile. Use it in salad dressings, marinades or drizzle over pizza.
- Easy to make. It only takes two ingredients and it's ready in under 15 minutes.
- Great for gifting. Package in a beautiful glass bottle for a homemade gourmet gift, any time of the year.
Ingredients You'll Need
- Fresh basil. Choose vibrant, fragrant basil leaves.
- Extra virgin olive oil. Use a high-quality oil for the best flavor.
Scroll to the recipe card below to find the remaining ingredients and quantities!
Step-by-Step Instructions
- Blanch the basil. Blanching basil keeps the oil fresh and vibrant. Bring a small pot of water to a boil. Drop in the basil leaves for 10 seconds, then immediately transfer them to an ice bath. Gently pat dry.
- Blend the basil and olive oil. In a blender, combine the blanched basil and olive oil. Blend on high for 30 seconds until smooth and bright green.
- Heat the mixture. Pour the blended mixture into a saucepan. Heat on low for 2-3 minutes, stirring occasionally. Do not let it simmer - just until the mixture gets warm enough to extract flavor.
- Strain & store. Strain through a fine-mesh sieve or cheesecloth (or both!) and pour the homemade basil-infused olive oil into a clean glass bottle or jar. Let cool completely before sealing.
Tips and Tricks
- Flavor matters. Use the best quality olive oil.
- Keep the lights out! Store in a dark glass bottle to prevent oxidation.
- Don’t overheat. Warm the oil just enough to extract the basil’s aroma.
Equipment
- Cheesecloth. Easily strain the basil mixture to make sure no basil pieces remain in the oil.
Substitutions
- Type of herb. Swap basil for cilantro, parsley or any soft herb for a different herb infusion.
- Oil. Use avocado oil instead of olive oil for a milder taste.
Variations
- Garlic Basil Oil. Add 1 crushed garlic clove while heating.
- Spicy Basil Oil. Infuse with red pepper flakes for some heat.
- Citrus Basil Oil. Add a strip of lemon or orange zest for brightness.
Storing and Freezing
- Refrigerate. Store in an airtight container in the fridge for up to 1 week.
- Freeze. For longer storage, freeze in ice cube trays for up to 3 months.
- Prevent cross-contamination. Always use clean, dry utensils when scooping from the jar.
Top tip
Blanching the basil before blending keeps the oil from turning dark and preserves its bright green color for days!
FAQ
Fresh basil gives the best flavor, but you can steep dried basil in warm oil for a milder taste.
It’s best to strain them out, as they can cause the oil to spoil faster.
Overheating the oil or skipping the blanching step can cause oxidation. Keep the heat low and don't skip blanching the basil!
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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Homemade Basil-Infused Olive Oil
Equipment
Ingredients
- 1 cup fresh basil leaves
- 1 cup extra virgin olive oil
Instructions
- Bring a small pot of water to a boil. Drop in the basil leaves for 10 seconds, then immediately transfer to an ice bath. Pat dry.
- In a blender, combine the blanched basil and olive oil. Blend on high for 30 seconds until smooth and bright green.
- Pour the blended mixture into a saucepan. Heat on low for 2-3 minutes, stirring occasionally. Do not let it simmer - you want it just warm enough to extract flavor.
- Strain through a fine-mesh sieve or cheesecloth into a clean glass bottle or jar. Let cool completely before sealing.
Notes
- Refrigerate. Store in an airtight container in the fridge for up to 1 week.
- Freeze. For longer storage, freeze in ice cube trays for up to 3 months.
- Prevent cross-contamination. Always use clean, dry utensils when scooping from the jar.
- Flavor matters. Use the best quality olive oil.
- Keep the lights out! Store in a dark glass bottle to prevent oxidation.
- Don’t overheat. Warm the oil just enough to extract the basil’s aroma.
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