Basil Infused Olive Oil – 3 ways to make Basil oil at home

Basil Infused Olive Oil is made by infusing fresh basil leaves in extra virgin olive oil, adding a fragrant basil flavor to pasta, salads, or dips. 

Basil infused oil is one of the simplest ways to elevate your meals beyond anything you’ve ever tasted. It’s perfect for roasted vegetables, grilled meats, pesto, spaghetti, Margherita pizza, or sun-dried tomato pasta.

I got the inspiration during my last visit to the Mediterranean, in Greece, where I spent a few weeks and was amazed by the incredibly delicious dishes made with just a few ingredients. The secret? Fresh herbs and simple techniques, like using rosemary or basil infused oil to bring out deep flavors.

Luckily, you don’t need to buy these herb infused oils at a fancy shop, they’re quite easy to make at home.

What is Basil Infused Oil

Basil olive oil is a flavorful and aromatic condiment made by infusing fresh basil in high-quality olive oil. This simple process creates a versatile oil you can drizzle over bread or pasta, and use as a salad dressing or marinade. It also makes a thoughtful holiday gift when poured into decorative jars.

How to make basil infused oil with aroma

There are several ways to make basil infused oil, depending on how much time you have and how long you want the oil to last.

1. Solar Infusion (Traditional Method)
The most traditional way is the solar method, which uses the sun and time to slowly extract the basil’s flavor. This is the old-school technique I use for both culinary and medicinal herbs. Simply place clean, dry basil leaves in a jar, cover with olive oil, seal it, and leave it in a sunny spot for several days. Once strained, you’re left with a fragrant, golden-colored basil oil that’s shelf-stable for several months since the leaves have been removed.

2. Heat Maceration (Faster Method)
To speed things up, you can use the heat maceration method. Gently warm the basil and olive oil together using a double boiler. This helps the flavors infuse more quickly—within just a few hours—and gives you the same type of fragrant, clear oil as the solar method. Strain before storing to prolong shelf life.

3. Blended Basil Method (Stronger Flavor, Shorter Shelf Life)
This method skips straining and leaves the basil leaves blended into the oil. It creates a vibrant green oil with an intense basil flavor. However, because the fresh leaves stay in the oil, it doesn’t keep as long and should be used quickly or refrigerated.

Ingredients to make basil olive oil

all methods above need just two ingredients:

Basil Leaves

Use sweet basil (Genovese) for the best flavor. it’s the classic variety used in pesto and mediterranean cooking. alternatively, you cam also use Lemon basil or Thai basil  for unique twists.

Use only the leaves, not the stems. The leaves hold the essential oils and aroma. Stems can add bitterness and may reduce the oil’s shelf life.

Olive Oil

Opt for a high-quality extra virgin olive oil, however make sure the flavor is not overpowering the basil aroma, I like to use a milder extra virgin olive oil.

Roasted Garlic (optional)

depending on your intentions but if I intend to use the oil for dips, you may want to add a roasted garlic that adds a rich, mellow depth to the oil. However reduce its shelf life.

Fresh Basil Olive Oil recipe

First step: prepare the basil

For a stronger flavor of basil, use fresh basil leaves. However, keep in mind that oil made with fresh herbs lasts only about 4 weeks due to moisture content. Make a small batch and store it in the fridge.

If you want your basil oil to last longer, use dried or wilted basil leaves—they reduce the risk of spoilage by minimizing moisture.

Before infusing, use a mortar and pestle to gently crush the basil leaves. This helps release their essential oils and aroma into the olive oil.

Second step: Infuse the Oil

1. Solar Infusion (Slow Method): Place the crushed dried basil leaves and olive oil in a clean glass jar. Seal it and leave the jar in a sunny windowsill or a warm spot for 2 weeks.
2. Heat Infusion (Faster Method) Use a double boiler or a heatproof bowl set over simmering water.
   Add crushed basil to the bowl and cover with olive oil, making sure all the leaves are submerged.
   Gently heat the mixture, keeping the temperature below 50°C (122°F). Let it infuse for 5–6 hours. T (122°F). Simmer the oil and rosemary mixture on low heat for 5-6 hours to release the flavors and benefits.
3. Blender Method (Quickest): Combine basil leaves and olive oil in a high-speed blender or food processor. Blend for about 1 minute, until smooth and vibrant.
   If using roasted garlic, add it with the basil so everything blends evenly.

Third step: Strain the Oil

(Skip this step if you used the blender method and prefer to keep the basil pulp.)

Once the oil is infused, remove it from the heat and let it cool to room temperature.
Strain it through cheesecloth or a fine mesh strainer to remove all the basil.
Use a funnel to pour the strained oil into a clean, dry glass bottle or jar. Seal it tightly.

Variations

1. Add Salt and Pepper
For extra flavor, stir in a pinch of sea salt and freshly ground black pepper after straining the oil. This works especially well if you’re using the oil as a dip or finishing drizzle.

2. Blanch the Basil
Blanching the basil before infusing helps preserve its bright green color and fresh flavor. To do this, dip the basil leaves in boiling water for 5–10 seconds, then transfer them to a cold water or ice bath. Pat dry completely before crushing and infusing.

Ways to use Basil Oil

• this basil oil condiment is great when drizzled over pasta or pizza like Margherita, just before serving
• I also like to Brush it on grilled meats or vegetables like briami
• Stir into pesto for an extra flavor boost.
• with garlic cloves it makes a tasty herbal dip with bread – pair with balsamic vinegar for a simple appetizer.
• Toss with salads or roasted potatoes.
• for a finishing touch add it to soups or drizzle over gazpacho.
• Use as a marinade for tofu, chicken, or fish.

How to store basil-infused Oil

To keep your infused oil fresh at home for as long as possible, sterilize clean glass bottles or jars by boiling them in water for 10 minutes. This step helps prevent contamination and extends the shelf life.
If you strained the basil, the oil is more stable and can last up to 2–3 months when stored in a cool, dark place. For longer freshness, keep it in the refrigerator for up to one year

If you leave the basil leaves in the oil, the moisture can cause the oil to go rancid faster. Store in the refrigerator and use within 1–2 weeks.

To preserve the oil longer, pour it into ice cube trays and freeze. Once frozen, transfer the cubes to a sealed container or bag and store them in the freezer for up to 3 months.