How do you make basil oil?

Question

and how do you store it and how long does it last?

Answer 1

if you've got a food processor put all the basil leaves in with a hint of olive oil and blend,
Keep adding more olive oil till you find it goes as thin as oil but will be bright green and oh so fragrant. pass through a sieve to get all the little bits out and Wallah! Basil oil
Best kept in an air tight bottle such as an old olive oil bottle and will keep for up to 6 months if kept out of direct sunlight (in a cupboard) but if kept in the fridge the olive oil will start to congeal
To make pesto just add garlic and toasted pine nuts to this (though a little practice as to how much of each will be required - i'll give u a clue lots and lots of basil a little pine nuts and some garlic), also dont pass this as u want it to be lumpy
Hope this helps

Answer 2

I would get some pure olive oil and slightly crush fresh washed leaves of basil. Place in a sterile jar and allow it to infuse through the oil for a few weeks to a few months.

Ingredients:
8 tablespoons basil leaves
2 1/2 cups virgin olive oil


Directions:

Pound basil with a pestle and mortar. Gradually blend with 1/4 cup oil, adding a little at a time. Mix with remaining oil and pour into a clean sterilized bottle or jar. Screw lid down tightly. Store for three weeks before using.

This recipe for Basil Oil serves/makes 2.5 cups

As long as you have been clean and sterilised the jar your oil will last for months and months. Store in the fridge and make sure you check there is no whiteness or discolouration to the oil which could show there is bacterial growth. I would not keep and use it for more than 6 months it is cheap enough to make fresh batches every 2-3 months.

Answer 3

personally I would use dried basil, reason for this being is that basil is quite a water filled herb, if you stick that in olive oil it's going to become very limp unless it is really dry. If you put it in there whole it may possibly also take a very long time to get a stronger flavour. Dried basil is chopped very finely and this will release the flavour better because its cut smaller. As it is softened in the oil the flavours will be released quite intensively over time.

regular olive oil should be just great for a cooking oil- though you may want to use virgin if it is for salads and pouring as a dressing. Grapeseed oil is also a good substitute if you are not an olive oil fan

Answer 4

Just put basil leaves into a bottle and add slightly warmed oil.

As for how long they will last, as long as they are kept in a dark spot they will last for a long time.

In fact the taste gets stronger the longer you leave the herbs in there so I just keep topping mine up with fresh oil whenever it runs low.

Once hte taster disappears I get rid of the basil leaves that are already in there, add fresh ones, and restart with the oil I just removed from the bottle.

NB: Do NOT use olive oil, this is too strong and will overpower the basil.

Answer 5

1 cup canola or olive oil
2 cups fresh basil

Purée basil with oil in a blender or food processor. Cook the puree over low heat for about five minutes -- you don't want to cook the oil, you're just allowing the heat to release the basil's flavors. Strain the oil into a clean jar. The oil will keep, covered, in the refrigerator for about 2 weeks.

Answer 6

OK well i have found something for u n i hope it helps...:)



How to make basil oil
Wash Basil.
Let basil dry thoroughly and then pat it with kitchen paper to dry it more (very important).
Put basil in bottles with a GOOD seal (I use german beer bottles with a porcelain, rubber and metal top) and cover with oil.
Leave for at least 2 weeks.
Use to flavour pasta, salads, potatoes, etc.

good luck!!

Answer 7

1 cup olive oil to 3 T. chopped or minced fresh Basil.

Answer 8

Basil Oil

1 liter virgin olive oil
2 cups shredded fresh basil



1. Wash Basil.
2. Let basil dry thoroughly and then pat it with kitchen paper to dry it more (very important).
3. Put basil in bottles with a GOOD seal (I use german beer bottles with a porcelain, rubber and metal top) and cover with oil.
4. Leave for at least 2 weeks.
5. Use to flavour pasta, salads, potatoes, etc.

---------Basil Oil

Ingredients

1 1/2 cups lightly packed fresh basil leaves
1 cup olive or vegetable oil (see notes)
Preparation
1. Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive or vegetable oil (see notes). Whirl just until leaves are finely chopped (do not purée).

2. Pour mixture into a 1- to 1 1/2-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer, 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour.

3. Line a fine wire strainer with two layers of cheesecloth and set over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Serve oil or cover airtight and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.

Nutrition analysis per tablespoon.
Yield

Makes about 1 cup

---------------------BASIL OIL


ingredients
1 1/2 cups (packed) fresh basil leaves
3/4 cup olive oil
preparation
Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)


----------------how to store Basil Oil

store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.

Answer 9

2 packed cups of basil to every cup of olive oil

Put into a clean glass bottle - ideally use within a week.

Answer 10

heat the oil you like and add a bunch of basil leaves when they wilt down leave it to cool then blenb it strain it if you wish ok