How To Make Basil Infused Olive Oil

To make basil infused olive oil, you simply combine fresh basil and good-quality olive oil, then let the flavors meld together over time.

Infusing olive oil with basil is one of the easiest ways to capture that vibrant, peppery, slightly sweet garden flavor, and you can do it right in your own kitchen with zero special equipment.

The best part is that making basil infused olive oil at home lets you control the quality of every single ingredient, which means your final product will taste far better than anything you’d buy at the store.

In this post, we’ll walk you through exactly how to make basil infused olive oil safely, share the best methods for maximum flavor, and answer all your questions about storage and shelf life.

Let’s dive into the wonderful world of homemade herbal oils.

 

Why You Should Make Basil Infused Olive Oil At Home

Making basil infused olive oil at home is not just a fun kitchen project, it’s also a game-changer for your cooking.

Fresh basil infused olive oil adds a burst of summery flavor to salads, pasta, grilled vegetables, and even simple crusty bread for dipping.

When you make basil infused olive oil yourself, you avoid the preservatives and artificial flavors that are often found in store-bought versions.

Plus, you can adjust the intensity of the infusion to suit your personal taste, which is something commercial brands rarely allow.

And here’s a little secret, homemade basil infused olive oil makes a wonderful gift when you put it in a pretty bottle with a cute label.

So, if you’ve been wondering how to make basil infused olive oil, you’re in the right place because it’s genuinely simple.

 

1. The Freshness Factor

The freshest basil you can find will always produce the most fragrant basil infused olive oil.

If you have a garden, pick the leaves in the morning after the dew has dried, as that’s when their essential oils are at their peak.

If you’re buying basil from the store, look for bright green leaves that are free from dark spots or wilting.

The quality of your basil directly determines how vibrant your basil infused olive oil will be.

 

2. Choosing the Right Olive Oil

You don’t need the most expensive bottle for this, but you definitely want a decent extra virgin olive oil.

A mild or medium-intensity olive oil works best because it won’t overpower the delicate basil flavor.

Strong, grassy olive oils can compete with the herb, so stick with something smooth and buttery.

Since you’re making basil infused olive oil, the oil is the canvas, so choose one you actually enjoy eating on its own.

 

How To Make Basil Infused Olive Oil Using The Cold Method

Now that you know why you should try this, let’s get into the actual steps for how to make basil infused olive oil using my favorite method, the cold method.

This technique takes a bit more time, but it preserves the bright, fresh flavor of the basil without any heat damaging those delicate oils.

 

1. Prepare Your Basil Leaves

Start by gently washing your basil leaves and patting them completely dry with a clean kitchen towel.

This step is crucial because any lingering moisture can introduce bacteria into your basil infused olive oil.

Once dry, lightly bruise the leaves with your fingers or the back of a spoon to help release their aromatic oils.

You don’t have to chop them, just a gentle crush is perfect for exposing more surface area.

 

2. Combine Basil And Olive Oil

Place your bruised basil leaves into a clean, completely dry glass jar.

Pour your chosen olive oil over the leaves, making sure they are fully submerged.

The ratio you’ll want to follow is roughly one cup of packed basil leaves for every two cups of olive oil.

This gives you a nicely balanced basil infused olive oil that isn’t too weak or overly potent.

Seal the jar tightly with a lid and give it a gentle shake to make sure everything is mixed.

 

3. Let The Infusion Time Work

Set your jar in a cool, dark place like a pantry or a cupboard, away from direct sunlight.

Now comes the hardest part, waiting patiently for your basil infused olive oil to develop its flavor.

Let it sit for at least one to two weeks, shaking the jar gently every couple of days.

The longer you let it infuse, the stronger the basil flavor will become, so taste it after one week and decide if it’s perfect for you.

 

How To Make Basil Infused Olive Oil Using The Quick Warm Method

If you’re short on time and need to make basil infused olive oil in a hurry, the warm method is your best bet.

This technique involves gentle heat to speed up the extraction of flavors from the basil leaves.

 

1. Gently Warm The Oil

Add your olive oil and bruise the basil leaves to a small saucepan over the lowest possible heat setting.

You want the oil to become warm to the touch, but never hot enough to bubble or simmer.

If the oil gets too hot, it will cook the basil and turn your basil infused olive oil bitter.

Keep the heat low for about 10 to 15 minutes, swirling the pan occasionally, until you can smell the basil clearly.

 

2. Cool, Strain, And Store

Once the oil is fragrant and slightly warm, remove the pan from the heat and let it cool completely.

When cooled, strain the basil infused olive oil through a fine-mesh sieve or cheesecloth into a clean, dry glass bottle.

Discard the basil leaves and make sure to squeeze them well to get every last drop of oil out.

Your quick basil infused olive oil is now ready to use immediately, though it will continue to deepen in flavor over the next day.

 

How To Store Basil Infused Olive Oil Safely

Proper storage is one of the most important parts of learning how to make basil infused olive oil that lasts.

Homemade infused oils don’t have the same shelf life as commercial ones, so it’s vital to handle them with care.

 

1. Always Use Dry, Sterile Bottles

Water is the enemy of your infused oil, as it can quickly lead to mold growth.

Make sure your storage bottles are washed thoroughly and dried completely before you pour in your basil infused olive oil.

I like to run mine through a hot cycle in the dishwasher and then let them air dry upside down.

 

2. Keep It In The Fridge

For maximum safety, store your basil infused olive oil in the refrigerator.

The cold temperature stops the growth of bacteria, which is especially important when you have fresh herbs sitting in the oil.

The oil will become cloudy and thick when chilled, but that’s totally normal, it will turn clear again at room temperature.

If you store it in the fridge, it should stay good for up to a month.

 

3. Use Ice Cube Trays For Long-Term Storage

If you make a big batch, you can freeze your basil infused olive oil in ice cube trays for up to six months.

Pour the strained oil into the trays, freeze until solid, and then pop the cubes into a freezer bag.

This way you always have a perfect portion of basil infused olive oil ready to melt into a pan for quick cooking.

 

So, How Do You Make Basil Infused Olive Oil?

You make basil infused olive oil by combining fresh basil and olive oil, either with a cold infusion over two weeks or a quick warm infusion in just minutes.

Both methods for how to make basil infused olive oil are reliable, but the cold method gives you a fresher, more delicate flavor.

The warm method is perfect when you need basil infused olive oil right away for a recipe.

Either way, you’ll end up with a delicious, versatile oil that elevates any dish it touches.

So, now you know exactly how to make basil infused olive oil, it’s time to head to the kitchen and start experimenting.