Basil infused oil! Olive oil infused with flavors of fresh basil and roasted garlic. This will become your favorite dipping oil and also your go to oil for everyday cooking. With our bounty from this summer, we shared all about basil in our BASIL: HERBS IN SEASON post. Here is how we are using the last harvest of the season.
WHICH OIL TO USE
We are using extra virgin olive oil. Olive oil marries well with basil but you can use other oils. You can use any cooking oils long as the smoke point is above 250 F. Oil is heated to kill and prevent any microbial growth.
We are adding in some roasted garlic only to keep things simple but there is definitely room for more! Whatever you choose to add, we recommend roasting, or exposing to some heat. This will not only prevent any microbial growth; but will also help your oil keep for longer.
Store at room temperature or in the refrigerator. Note that oil may become cloudy if stored in the fridge.
HOW LONG TO INFUSE BASIL
Infuse for at least 24 hours. We prefer to remove basil leaves before storing. Unlike other hardy herbs like rosemary or thyme, basil leaves have a higher water content and tend to become a little soggy if stored for longer.
This small batch of basil infused oil will last about a month, which is what we recommend for how long to store. Make a fresh batch with different herb variations and oils. It’s so easy to make and with the summer boasting a variety of amazing herbs, it will be a shame to have just one flavor despite our love for this basil oil.
Season this with some salt, black pepper and serve with some freshly baked bread at your next gathering. Add in some minced garlic and basil too. You’ll enjoy this oil as much as we do. And don’t forget to share what else you’ve been cooking from the Afrovitalityeats kitchen.
BASIL OIL WITH ROASTED GARLIC
Equipment
- medium saucepan
- thermometer
- Storage bottle
Ingredients
- 16 oz Extra Virgin Olive oil
- 1 large bulb of fresh garlic
- 2 cups of fresh basil leaves
Instructions
- Preheat Oven to 375.
- Place1 large bulb of fresh garlic in foil, drizzle a little oil. Tightly seal and roast in the oven for 10-15 minutes.Remove and let cool. Use hands to carefully press and squeeze out cloves.
- Pour16 oz Extra Virgin Olive oil into a medium saucepan. Heat oil up to 225 to 250 degrees Fahrenheit. Then remove from heat
- In a wide jar with lid, add 2 cups of fresh basil leaves and roasted garlic cloves. Carefully pour in olive oil ( May use a funnel). Stir and ensure basil and garlic are submerged. Seal and let it infuse for at least 24 hours.Remove garlic cloves and basil.
- Bottle and store in the refrigerator. Use within 3 days.
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