Making a Simple Basil Infusion with Warm Olive Oil is a great way to steep a lovely basil flavor into the oil. When it’s finished and strained you can drizzle the oil on bread, salads, tomatoes, roasted vegetables, and more. If your summer garden is bursting with basil, making this infusion or a pesto are two great options. Alternatively, living in San Diego, I can find large basil plants year round at my grocery store. So I can enjoy a bit of summer even in the winter by making this infusion.
How to Make Basil Infused Oil with the Warm Oil Method
One of my favorite lessons in culinary school was learning how to make an herb infused oil. It’s so easy. Simply pour warm oil heated to 105 degrees over chopped basil, cover, and let steep in a cool dry place out of direct sunlight for 2 days. Read more details below.
If you are planning on using the oil within the next day there is no need to strain. Otherwise, strain the basil out and store the infused oil in a cool dark place. For food safety reasons, it’s best to use within two months (the sooner the better). It will keep longer in the refrigerator however you would need time to let it come to room temperature each time before using.
Tips for Making a Simple Basil Infusion with Warm Oil
- Sterilize the glass container where you will make the infused oil. In order to know how much oil to use, simply pour room temperature oil into the sterilized jar you plan to use. Keep in mind you’ll want at least enough basil to fill half of the container. Then pour the oil into a sauce pan to heat. Now you have the exact amount of oil you need to match your jar.
- Stack basil leaves, roll into a cigar shape and cut 1/4 inch shreds.
- Use a digital thermometer to gently heat a good quality oil to 105 degrees. It’s better to pay close attention and not walk away from this task. It does not take long to heat the oil. If you do accidentally overheat the oil periodically stir to dissipate the heat and proceed once the temperature reads 105 degrees.
What to Make with Basil Infused Oil
The first thing I made was a simple toast drizzled with the strained basil-infused oil. Then I microplaned some Grana Padano over it. I actually learned how to make this from a house guest from Italy we had staying with us. Italians generally don’t eat big breakfasts. So this is all they wanted for breakfast along with their Italian coffee.
I like to have toast with oil and cheese along side scrambled eggs and marinated tomato slices sprinkled with more fresh basil. This is one of my favorite summer breakfasts when tomatoes and basil are fresh and I pick up a fresh loaf of sourdough bread from the farmer’s market.
I also made a Grilled Peach Tomato-Basil Salad with Burrata. Then I drizzled the salad with basil-infused olive oil and a balsamic glaze, and served it with crostinis made with basil oil.
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Simple Basil-Infusion with Warm Olive Oil
Ingredients
- 2 cups olive oil
- 1 cup basil fresh chopped
Instructions
- Preheat oven to 275 degrees. Sterilize a glass jar by washing, rinsing, and placing in the preheated oven to dry for 10 minutes.
- Wash and spin dry fresh basil leaves. Roll leaves into a cigar shape and cut into 1/4 inch ribbons. Place basil in the sterilized jar. Make sure the jar is filled at least halfway with basil. For a more intense flavor completely fill the jar with chopped basil.
- Heat oil over a low heat. Using a digital thermometer to heat until it reaches 105 degrees.
- Pour warm oil over the basil. Let basil steep for 2 days in a cool dry place.
- Use all the oil right away or strain the basil out using a fine mesh sieve and store the oil in a jar in a cool dry place. Use within two months or store in the refrigerator for 6 months. The downside of storing in the refrigerator is that it needs to come to room temperature before pouring.
