Basil infused olive oil

Basil infused olive oil


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About this recipe: Basil oil is for me an absolute necessity when it comes to preparing fresh Italian dishes. A fair weather herb and scarce in the garden in colder months, this is perfect way to preserve this distinctive, fresh flavour.


Makes: 1 600ml bottle basil oil

  • 600ml quality olive oil
  • 1 bunch fresh basil leaves

Prep:5min  ›  Ready in:5min 

  1. Wash the basil well then dry thoroughly to ensure that there is no moisture left on the herb. In a mortar and pestle, crush the basil in batches to release the rich flavours. Gently heat the olive oil in a saucepan over a low heat for a few minutes just to warm and add the basil. Stir for a few minutes then strain into a sterilised bottle using a funnel and seal immediately.


Store in a cool dark place, and then once opened store in the fridge. The oil should last for a few months unopened.

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