Oh, let me tell you about my absolute obsession—basil olive oil! It’s one of those magical little things that can transform a simple dish into something extraordinary. I first fell in love with it during a trip to Italy, where they drizzled it over fresh tomatoes and crusty bread. Now, I keep a bottle in my kitchen at all times—it’s that good. The best part? It’s ridiculously easy to make at home with just two ingredients. Whether you’re tossing it with pasta, drizzling it over a caprese salad, or just dipping bread in it, this basil olive oil adds a fresh, herby punch that’ll make your taste buds sing. Trust me, once you try it, you’ll wonder how you ever cooked without it.
Why You’ll Love This Basil Olive Oil
- It’s so easy to make—just two ingredients and zero cooking required!
- Packs a fresh, herby punch that instantly elevates any dish.
- Crazy versatile—drizzle it on pasta, salads, bread, or even grilled veggies.
- Made with real, fresh basil (no weird additives or preservatives).
- Adds a restaurant-quality touch to homemade meals in seconds.
- Perfect for gifting—who wouldn’t love a bottle of homemade herb-infused oil?
- Smells absolutely heavenly—like summer in a bottle.
Ingredients for Basil Olive Oil
(Psst—don’t skip drying those basil leaves! Trust me, water and oil don’t mix, and soggy basil can ruin your batch.)
- 1 cup fresh basil leaves (washed and thoroughly dried—pat them down like you mean it!)
- 1 cup extra virgin olive oil (the good stuff—this isn’t the time to skimp!)
That’s it—just two ingredients! But here’s my little secret: if you want an extra flavor boost, toss in a peeled garlic clove or a pinch of red pepper flakes while infusing. Totally optional, but oh-so-good.
How to Make Basil Olive Oil
Okay, let’s get to the fun part—making your own basil olive oil! It’s seriously easy, but I’ve got a few tricks up my sleeve to make sure yours turns out perfect every time. Follow these steps, and you’ll be drizzling this golden goodness on everything in no time.
Step 1: Prepare the Basil
First things first: dry those basil leaves like your life depends on it. Any leftover water can make your oil go funky, so pat them dry with a towel or let them air-dry for a bit. No shortcuts here—your future self will thank you!
Step 2: Infuse the Oil
Grab a clean glass jar (I love using mason jars for this) and stuff it with your dried basil leaves. Pour in the olive oil, making sure every leaf is fully submerged—no floaters allowed! Now, seal it up and let it sit at room temperature for at least 24 hours. The longer it sits, the stronger the flavor gets—just don’t go beyond 3 days, or it might start tasting bitter.
Step 3: Strain and Store
Time to strain! Pour the oil through a fine-mesh sieve or cheesecloth into a clean, dark bottle (light can ruin the flavor). Toss the used basil leaves—they’ve done their job! Store your oil in a cool, dark place, and it’ll stay fresh for up to 2 weeks. If it separates a little, just give it a gentle shake before using. Now, go drizzle it on everything—you’ve earned it!
Tips for Perfect Basil Olive Oil
- Use fresh basil only—dried basil won’t give you that bright, vibrant flavor we’re after.
- Keep it cool—never heat the oil during infusion, or you’ll lose that fresh herbal aroma.
- Store like a pro—a dark glass bottle in a cool, dark place preserves the oil’s quality.
- Shake it up—if the oil separates, just give it a gentle swirl before using.
Ways to Use Basil Olive Oil
Oh, the possibilities are endless with this stuff! Here’s how I love to use my homemade basil olive oil:
- Drizzle it over pasta—toss with fresh tomatoes and mozzarella for an instant caprese pasta.
- Dip crusty bread—mix with a pinch of sea salt for the easiest, most impressive appetizer.
- Upgrade salads—swap regular olive oil for this herby version in your next vinaigrette.
- Brush on grilled veggies—especially zucchini or eggplant, right off the grill.
- Finish soups—a little swirl on tomato soup or minestrone adds wow factor.
- Make fancy eggs—drizzle over scrambled eggs or avocado toast for a flavor boost.
Honestly, I’ve even used it to make popcorn gourmet—just saying!
Basil Olive Oil FAQs
Can I use dried basil instead of fresh?
Nope—fresh basil is a must here! Dried basil won’t give you that bright, herby flavor we’re after. Trust me, it’s worth hunting down fresh leaves for this one.
How long does homemade basil olive oil last?
About 2 weeks when stored properly in a cool, dark place. After that, the flavor starts to fade, and we don’t want that!
Can I heat this oil for cooking?
I wouldn’t recommend it—heat dulls that gorgeous fresh basil flavor. Save it for drizzling, dipping, or finishing dishes instead. Your taste buds will thank you!
Nutritional Information
Just a quick note—nutrition can vary based on your exact ingredients, but here’s the general scoop per tablespoon: about 120 calories and 14g of fat (the good kind!). It’s all from that glorious olive oil, so drizzle guilt-free!
Share Your Basil Olive Oil Creations
I’d love to hear how your basil olive oil turns out! Tag me on Instagram or leave a comment below—I’m obsessed with seeing all your delicious creations. Happy drizzling!
Print
3-Ingredient Basil Olive Oil Recipe for Flavor-Packed Dishes
- Total Time: 24 hours 10 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
A simple and flavorful basil olive oil that enhances your dishes with a fresh herbal touch.
Ingredients
- 1 cup fresh basil leaves
- 1 cup extra virgin olive oil
Instructions
- Wash and dry the basil leaves thoroughly.
- Place the basil leaves in a clean glass jar.
- Pour the olive oil over the basil leaves, ensuring they are fully submerged.
- Seal the jar and let it infuse for at least 24 hours at room temperature.
- Strain the oil into a clean bottle, discarding the basil leaves.
- Store in a cool, dark place for up to two weeks.
Notes
- Use fresh basil for the best flavor.
- Store in a dark bottle to preserve the oil’s quality.
- Shake gently before use if separation occurs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Infusion
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: basil olive oil, homemade, herb-infused oil