Basil-Infused Extra Virgin Olive Oil
Prep TIme: 15 minutes
makes 3 mini mason jars
When you infuse a fragrant herb like basil into olive oil, it allows for better surface area distribution of the basil over your dish. Think about it: torn leaves look great over a caprese salad, but you may not get a piece with every bite. A generous drizzle of basil-infused oil will ensure each piece of mozzarella and tomato is generously coated.
200g basil leaves and stems
1 cup Emma Extra Virgin Olive Oil
Bring a small pot of water to a boil, and cook the basil until very tender, about 3 minutes.
Drain and shock in an ice bath immediately to keep the leaves from turning brown.
When the basil is cold, squeeze out all of the excess water, and transfer to a high powered blender.
Pour in the olive oil and pulse until combined. Be careful not to over blend, because too much agitation may turn the oil bitter.
Strain over the mason jars, fill to the brim. Close the lid tightly and store upside down to seal. Let it sit at least 5 days before eating. Once opened, it will last in the fridge for 2 weeks.
*Tip: If you’re looking for clear green oil with no specks of basil, strain again over a cheese cloth.
**Our opinion: We personally prefer the specks of basil, because it’s more natural looking.
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