Buzz
The prime season for creating basil oil is during the summer months, when basil is at its peak freshness and aroma. Basil oil serves as an excellent addition to light dishes, imparting a refreshing flavor without overwhelming other tastes. Making it is a straightforward process, especially when you have fresh basil on hand. However, it's crucial to properly prepare and store herb-infused oils to prevent the risk of botulism, a potentially severe form of food poisoning.
Ingredients
Blanched and Blended Basil Oil
- 1 1/2 cup (30 grams) of fresh basil leaves
- 3/4 cup (177 ml) of olive oil
Yields 3/4 cup (177 ml) of basil oil
Blended and Warmed Basil Oil
- 2 to 2 1/2 cups (40 to 50 grams) of tightly packed fresh basil leaves
- 1 cup (236 ml) of olive oil
Produces 1 1/3 cups (314 ml) of basil oil
Instructions
Blanched and Mixed Basil Oil
Select or purchase fresh basil leaves.
You'll require several handfuls of basil leaves to yield 1 1/2 cups (30 grams) of packed fresh leaves. You can obtain basil fresh from your garden, supermarket, or local farmer's market. Basil comes in various varieties, all suitable for basil oil production.
- Sweet basil, the most prevalent type in the United States, is ideal for Italian dishes and soups.
- Sweet Thai basil, commonly used in Asian cuisine, has a slightly spicy profile with notes of licorice and cloves.
- Lemon basil features lemon undertones alongside typical sweet basil flavors.
- Purple basil varieties like dark opal basil or purple ruffles basil are spicier than sweet basil.
Bring a pot of water to a boil. Take a medium-sized pot and fill it halfway with water. Put the pot over high heat and bring the water to a boil.
Introduce 1 1/2 cups (30 grams) of fresh basil into the boiling water. You can leave the basil leaves in the water for as short as 10 seconds or as long as 60 seconds. The longer the basil remains in the water, the more tender the leaves will become. Extended exposure may result in some loss of flavor.
- Rapidly boiling fresh herbs is referred to as blanching. Blanching assists in preserving the basil's color.
Transfer the basil leaves to a colander. Pour the pot of water into a colander, allowing the water to drain away. Rinse the leaves under cold water to halt the cooking process. Empty the leaves onto a paper towel to dry.
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Blanch and then shock herbs for infused oil. For optimal infusion of olive oil with basil's flavor and color, briefly blanch the leaves for 20-30 seconds, then immediately immerse them in ice water to halt further cooking. Blanching preserves color and enhances flavor prior to steeping.
Gently pat the basil dry. Use paper towels to absorb excess water from the basil. Avoid squeezing or pressing the basil as it may result in the loss of flavor into the paper towels.
Add both the basil and oil into a blender. Place the leaves and 3/4 cup (177 ml) of olive oil into a blender or food processor.
Blend the mixture until it becomes smooth. Set the blender or food processor to puree, and blend until the leaves are thoroughly mixed with the oil.
Transfer the oil into a sanitized airtight container. If you won't consume all the oil immediately, store the excess in an airtight container. To prevent botulism, sanitize the container and lid by boiling them in water for 10 minutes to eliminate any bacteria.
Keep the oil refrigerated and use it within 2-4 days. If you don't use the basil oil right away, refrigerate it in an airtight container and discard after 4 days. Storing the oil for more than 4 days can promote the growth of harmful bacteria, potentially causing botulism, a severe form of food poisoning.
- To prevent botulism poisoning, never store your oil at room temperature.
Blended and Warmed Basil Oil
Select a fresh bundle of basil. Opt for vibrant, green leaves without any blemishes. You can either purchase basil or harvest it from your garden. Separate the leaves from the stems and discard the stems.
- This technique tends to enhance the oil's flavor, as the basil is cooked directly in the oil rather than in water.
Combine the basil and oil in a blender. Pour 1 cup (236 ml) of oil into a blender or food processor, then add the bundle of basil leaves. Blend until the mixture achieves a smooth consistency.
Preheat a small skillet. Position a small skillet on the stove and set the heat to medium or medium-high.
Introduce the basil oil. Pour the basil oil into the skillet and allow it to heat for approximately 3 minutes. Remove the skillet from the heat source.
- Avoid boiling the oil; maintain it at a gentle simmer. Reduce the heat if the oil becomes too hot.
Filter the oil into a sealed container. Position a fine mesh strainer over an airtight container with the lid removed. Pour the oil through the strainer without pressing on the pulp, as it may pass through. Gently shake or tap the strainer to assist the oil's passage.
- To prevent botulism, sterilize your airtight containers and lids beforehand. Sanitizing is simple! Boil the containers and lids in water for 10 minutes to eliminate any bacteria.
Keep the oil refrigerated and consume within 2-4 days. Immediately refrigerate the oil to maintain its freshness. Even if properly refrigerated, harmful bacteria can develop in herb-infused oil after 2-4 days. It's essential to discard the oil after a few days to prevent the risk of botulism.
- Never store herb-infused oils at room temperature! This can result in botulism poisoning, which can be fatal.
Utilizing Basil Olive Oil
Use it to top toast. Slice fresh French bread and toast it in the oven or on the grill. Then, drizzle the basil olive oil over the toasted slices.
Craft a layered caprese salad. Alternate slices of tomato and fresh mozzarella. Drizzle the oil over the top and lightly sprinkle with salt for a simple yet flavorful caprese salad.
Incorporate it into soups. Whether enjoying tomato soup, gazpacho, or Italian wedding soup, basil oil serves as a delightful addition to any Italian-inspired soup. Simply drizzle a bit over the top just before serving.
Experiment with it on an open-faced sandwich. Create a classic open-faced breakfast sandwich featuring bacon and eggs. Drizzle a bit of oil on top for an extra burst of flavor. It pairs wonderfully with other sandwiches too, like turkey and gouda.
Use it as a dressing for vegetables. Steam your vegetables as usual, then add a drizzle of basil oil and toss until evenly coated. Finish with a sprinkle of salt.
Pointers
Cautions
- To prevent botulism, always refrigerate your basil oil. Do not store it at room temperature.
- Discard your basil oil after 2-4 days. Consuming it beyond that time frame can be unsafe as harmful bacteria may develop.
