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.
Ingredients
200g basil leaves and stems
1 cup Emma Extra Virgin Olive Oil
Directions
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Bring a small pot of water to a boil, and cook the basil until very tender, about 3 minutes.
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Drain and shock in an ice bath immediately to keep the leaves from turning brown.
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When the basil is cold, squeeze out all of the excess water, and transfer to a high powered blender.
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Pour in the olive oil and pulse until combined. Be careful not to over blend, because too much agitation may turn the oil bitter.
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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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