DIY: Basil & Garlic Infused Olive Oil

This summer our little garden was inundated with basil. Like an EXPLOSION of basil. A basil-geddon, if you will. There was so much basil, it was a struggle to come up with enough recipes to use it all! (An trust me, I tried.) In the end I wound up Googling a bunch of great recipes, and stumbled across one for Basil-Infused Olive Oil. After I wiped the drool off my keyboard, I ran outside, picked some basil, and immediately created this bad boy.

Basil & Garlic Infused Olive Oil
Recipe from Boston Food & Whine

All you will need is the following:

– 1 glass bottle or mason jar
– 4 cloves garlic (the original recipe says 2 cloves and that they are optional, but when is garlic ever optional?)
– Approx 1 cup basil
– 3 cups olive oil

Basil Garlic Infused Olive Oil
Directions:
– Peel the garlic and smash it with a heavy chef’s knife. Tear the basil, bruising the leaves to release the essential oils. Stuff the basil and the garlic into the bottle or mason jar.

– Pour the olive oil into a heat-proof pot or dish and place over a low flame — I used a large, glass, Pyrex measuring cup. Heat the oil until very warm, but not bubbling. You’ll know it’s getting close when the oil’s texture appears to “thin”… you’ll sort of see “swirls” in the oil as this happens. DO NOT let it boil!

– Once heated, pour the oil over the herbs and cover.

Basil Garlic Infused Olive Oil
Let stand in a cool dark place for about 1 week. After, strain the oil — removing all remnants and store in a cool dry place; if you chose to include garlic, keep the oil in the refrigerator to avoid botulism. (Direct quote.)

Basil Garlic Infused Olive Oil

Now I know it doesn’t look like much, but this stuff is AMAZING. We dipped bread in it. We marinated steaks with it. Drizzled on salad. The possibilities are endless! And you can really infuse olive oil with just about anything. Next I might try basil and some dried chili flakes. Or rosemary and chives. Who knows!

Do you make your own infused oils/marinades? Share!

Comments

  1. sounds amazing!! i am going to have to try this asap. BUT BE CAREFUL WITH THE PYREX!!!! http://blogs.discovermagazine.com/80beats/2012/09/13/pyrex-glass-isnt-as-shatterproof-as-it-once-was-report-finds/#.UOXoBJPjm1k i also saw this on the news the other week– it has been happening with increasing frequency!!
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  2. I don’t know if you’re back to drinking or not but a bar I love made a basil soda and vodka cocktail that was out of this world. Basil infused vodka… omggg.
    April recently posted…Field Roast Vegan Sausage LinksMy Profile

  3. This looks amazing! I’m pinning it and will definitely be making it in the near future.
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  4. I have never made anything like this before, and I wish I had known about this stuff last summer because we, too, had a basil-geddon! I’ll definitely keep this in mind for the coming spring and summer, as this sounds DELIGHTFUL.
    Erin @ The Speckled Palate recently posted…Food Goals of 2013My Profile

  5. PLEASE do NOT use Pyrex! Mine just shattered in my hand as I was pouring the hot oil! I was just so relieved my 1 1/2 year old was not in the kitchen at the time!!!

    • Ahhh! Glad you and your baby are ok! Also be careful with glass and sudden temperature change in general, that will DEFINITELY cause glass to shatter!

  6. The recipe sounds great!
    A word of caution, fresh garlic in olive sitting at room temperature for a while MAY produce botulism which can be fatal.
    Play it save and refrigerate, as recommended by CDC.

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