Basil Infused Olive Oil Recipe 45 Recipes

BASIL INFUSED OLIVE OIL

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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!

BASIL OIL (AND OTHER HERB FLAVORED OILS)

Steps:

• In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
• It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

BASIL OIL

Steps:

• In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days.

SUNNY'S EASY BASIL AND GARLIC OIL

Steps:

• To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes.
• Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week.

BASIL-INFUSED OLIVE OIL RECIPE - (4/5)

Steps:

• Combine basil and olive oil in a blender. Puree the mixture until smooth. In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds. Pour the heated mixture through a fine-mesh strainer into a bowl to remove the basil. Let the mixture sit for a few hours. Pour the oil into an airtight jar. (don't include the dark liquid at the bottom of the bowl, which is water mixed with finely ground basil) Use oil as a marinade, condiment, or substitute for herbs when cooking.

FLAVORFULLY INFUSED OILS

Steps:

• Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
• Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.