Homemade Basil Infused Olive Oil
- Carbohydrate 0.03975 g
- Cholesterol 0 mg
- Fat 12.909600010905 g
- Fiber 0.0240000003576279 g
- Protein 0.04725 g
- Saturated Fat 1.78184700150577 g
- Serving Size 1 1 Serving (14g)
- Sodium 0.3180000002181 mg
- Sugar 0.0157499996423721 g
- Trans Fat 0.351162000295309 g
- Calories 114 calories
Step-by-step
- Place the basil leaves in a small microwave safe bowl with the olive oil. Mash the leaves into the oil with a fork. Do this thoroughly to release as much flavor from the leaves as possible.
- Heat the oil and mashed leaves in the microwave on high for about 15 seconds. Do not let the oil boil, just get it warm to release the flavor of the basil leaves.
- Remove from microwave and mash the leaves again. Then line a funnel with a coffee filter and pour the infused oil into the funnel over a bottle. Allow the oil to drain into the bottle. You may need to squeeze the filter slightly, to help it drain.
- You can store the infused oil on the counter top if you plan on using it all within a week. Or you can store it in the fridge for up to 2 weeks. In the fridge the oil will solidify. Just remove it from the fridge a few minutes before using it so that the oil can liquefy.
- There are so many uses for this infused oil! Drizzle over pasta or pizza. Add it to pasta sauce or salad dressing! Dip Italian bread in the oil. Drizzle it over sliced mozzarella with sliced tomatoes and balsamic vinegar. YUM!
Heating the oil in the microwave requires strict adherence to the fifteen-second limit to prevent overheating, which destroys delicate herb compounds. Extra virgin olive oil carries a distinct pungency that can easily overwhelm mild summer herbs if the ratio is unbalanced. Standard culinary oils like canola or grapeseed lack the robust polyphenols of olive oil, but they serve as neutral alternatives when a purer herb flavor is desired. Maximizing extraction depends entirely on thoroughly mashing the leaves with a fork before and after heating, rupturing the cellular walls to release essential oils directly into the fat.
Straining through a standard coffee filter removes stray botanical particles that cause premature spoilage. Countertop storage is acceptable for a strict seven-day window, whereas refrigeration extends usability to fourteen days despite causing solidification. Olive oil naturally hardens below forty degrees Fahrenheit, requiring a brief ten-minute rest at room temperature to return to a liquid state.
Finished batches pair naturally with high-acid components like balsamic vinegar and ripe tomatoes, cutting through rich fats effectively.
