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You can freeze basil with olive oil easily, and it’s one of the best ways to preserve that fresh, summer taste all year long.
If you’ve ever wondered how to freeze basil with olive oil, the process is simple, quick, and requires just a few basic kitchen tools.
Freezing basil with olive oil locks in the herb’s vibrant flavor and prevents it from turning black in the freezer.
This method works beautifully for pesto, sauces, soups, and any dish where you want a burst of basil goodness.
In this post, we’ll walk through the best ways to freeze basil with olive oil, the benefits of this technique, and tips to make your frozen basil last for months.
Let’s dive right in and get your basil ready for the freezer.
Why Freeze Basil With Olive Oil
Freezing basil with olive oil is the smartest move for any home cook who loves fresh herbs.
Here’s why this method wins over simply tossing basil in a bag or freezing it dry.
1. It Prevents Browning and Freezer Burn
When you freeze basil with olive oil, the oil acts as a protective barrier against the cold air.
This barrier stops the basil from developing those ugly dark spots and mushy textures that happen with dry freezing.
The olive oil coats each leaf, keeping the basil bright green and appetizing even after months in the freezer.
So if you’ve tried freezing basil before and ended up with black sludge, this is your fix.
2. It Creates Ready-to-Use Portions
Freezing basil with olive oil lets you portion out exactly what you need for a recipe.
You can freeze small cubes that are perfect for a single sauté or a quick pasta toss.
This means no more hacking off a chunk of frozen basil block when you only need a tablespoon.
It’s all about convenience and making your cooking flow smoother.
3. It Infuses the Oil with Flavor
When you freeze basil with olive oil, the herb’s essential oils mingle with the olive oil over time.
The result is a beautifully infused oil that adds an extra layer of flavor to whatever you cook.
You’re not just preserving basil, you’re creating a flavor-packed ingredient that’s ready to go.
This is a delicious bonus that makes the whole process even more worthwhile.
How to Freeze Basil With Olive Oil: Step-by-Step
Now, let’s get into the actual process of how to freeze basil with olive oil.
You can use this method with whole leaves, chopped basil, or even blended into a paste.
Here’s the easiest way to do it.
1. Wash and Dry Your Basil Thoroughly
Start by picking fresh basil leaves from the stems and giving them a gentle rinse under cold water.
The key here is to dry the leaves completely using a salad spinner or paper towels.
Any excess water on the leaves will turn into ice crystals in the freezer, which can make the basil soggy.
Dry leaves are essential for freezing basil with olive oil successfully.
2. Chop or Keep Leaves Whole
Decide whether you want whole leaves or chopped basil for your recipes.
Chopped basil works great for sauces and dressings, while whole leaves are perfect for garnishes or pizza toppings.
If you’re chopping, aim for a rough chop so the pieces are uniform but not too fine.
This step is flexible, so go with what you’ll actually use in your kitchen.
3. Fill an Ice Cube Tray with Basil and Olive Oil
Pack your basil leaves or chopped basil tightly into each compartment of an ice cube tray.
Fill each slot about two-thirds full with basil.
Then, pour good-quality olive oil over the basil until it’s fully submerged.
Make sure the oil covers every bit of basil so it’s protected from the air.
This is the core of how to freeze basil with olive oil, and it’s foolproof.
4. Freeze Until Solid
Place the ice cube tray in the freezer and let the basil and oil freeze completely.
This usually takes about 3 to 4 hours, but leaving it overnight is even better.
Once the cubes are solid, pop them out of the tray.
You can store these basil and olive oil cubes in a zip-top freezer bag or an airtight container.
Label the bag with the date so you know how long they’ve been in there.
5. Use Your Basil Cubes Directly in Cooking
When you’re ready to cook, simply grab a cube or two and toss them straight into your pan or pot.
The olive oil will melt and release the basil’s flavor into your dish.
No need to thaw, just drop and stir.
This is the beauty of freezing basil with olive oil, it’s literally ready when you are.
Alternative Methods for Freezing Basil With Olive Oil
The ice cube tray method is great, but there are a few other ways to freeze basil with olive oil.
Each method has its own perks depending on how you like to cook.
1. The Blender Paste Method
For a super smooth option, blend basil leaves with enough olive oil to form a thick paste.
Spoon this paste into ice cube trays or small silicone molds and freeze.
These paste cubes are perfect for tossing into soups or spreading on bread before toasting.
This method gives you a concentrated basil and oil mix that’s incredibly versatile.
2. The Flat Pack Method
If you want to save space, lay a sheet of plastic wrap on a flat baking sheet.
Arrange your basil leaves in a single layer and brush them lightly with olive oil.
Freeze the leaves flat, then transfer them to a bag for storage.
This works well if you only need a few leaves at a time, like for sandwiches or wraps.
3. The Mason Jar Method
For bigger batches, pack whole basil leaves into a clean glass jar and pour olive oil over them.
Make sure the basil is completely covered, then screw on the lid and freeze.
This method is great for storing large amounts, but it takes up more freezer space.
Just remember that the oil will solidify in the cold, so you’ll need to scoop out what you need.
Tips for the Best Results When Freezing Basil With Olive Oil
Getting the technique down is straightforward, but a few extra tips can make your frozen basil even better.
1. Use High-Quality Olive Oil
The olive oil you use is just as important as the basil itself.
A mild, fruity olive oil complements the basil without overpowering it.
Avoid extra-virgin olive oil with a very peppery bite as that can alter your dish’s flavor.
Since you’re freezing basil with olive oil, you want a balanced taste that works with many recipes.
2. Don’t Overfill the Cubes
Leave a little room in each ice cube slot for the oil to expand as it freezes.
Overfilling can cause the cubes to bulge and make them hard to remove from the tray.
A small gap at the top prevents mess and makes popping them out much easier.
3. Label Everything Clearly
Frozen basil and olive oil cubes all look the same after a few weeks.
Write the date and the contents on your freezer bag so you don’t mistake them for something else.
This simple step saves you from guessing later.
And if you’re freezing basil with olive oil for a specific recipe, note that on the label too.
4. Use Within Six Months
While frozen basil can last up to a year, it’s best to use it within six months for peak flavor.
Over time, the basil will slowly lose its vibrant aroma.
The olive oil can also pick up other odors from your freezer.
So try to rotate your stock and use the older cubes first.
So, How to Freeze Basil With Olive Oil? It’s Easy
You can freeze basil with olive oil using just an ice cube tray, fresh basil, and a bottle of good olive oil.
The process is simple, takes minutes to prepare, and gives you flavorful, ready-to-use basil anytime.
Whether you chop the leaves, blend them into a paste, or keep them whole, the olive oil protects and enhances the basil.
Follow the steps we covered, use the tips for storage, and you’ll never waste fresh basil again.
So next time your garden overflows with basil, don’t panic, just freeze it with olive oil.
Your future self will thank you when you’re adding summer flavor to a winter meal.