Basil Infused Olive Oil Recipe 45

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SUNNY'S EASY BASIL AND GARLIC OIL



Sunny's Easy Basil and Garlic Oil image

Provided by Sunny Anderson

Categories     condiment

Time 55m

Yield 2 cups

Number Of Ingredients 3

2 cups olive oil
1 cup fresh basil leaves and stems, gently chopped, plus 2 to 4 basil leaves, for finishing
2 cloves garlic, smashed

Steps:

  • To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes.
  • Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week.

FLAVORFULLY INFUSED OILS



Flavorfully Infused Oils image

Provided by Mark Bittman

Categories     easy, condiments

Time 20m

Yield 1 cup

Number Of Ingredients 5

1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or
2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or
4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice
Pinch salt
1 cup extra virgin olive oil

Steps:

  • Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
  • Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams

BASIL-INFUSED OLIVE OIL RECIPE - (4/5)



Basil-infused olive oil Recipe - (4/5) image

Provided by Venzie

Number Of Ingredients 2

4 cups of packed basil leaves
2 cups of virgin olive oil (the flavors of extra-virgin olive oil will compete too much)

Steps:

  • Combine basil and olive oil in a blender. Puree the mixture until smooth. In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds. Pour the heated mixture through a fine-mesh strainer into a bowl to remove the basil. Let the mixture sit for a few hours. Pour the oil into an airtight jar. (don't include the dark liquid at the bottom of the bowl, which is water mixed with finely ground basil) Use oil as a marinade, condiment, or substitute for herbs when cooking.

BASIL OIL (AND OTHER HERB FLAVORED OILS)



Basil Oil (and Other Herb Flavored Oils) image

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 2

Use 1 cup packed leaves to 2 cups pure olive oil.
Use 4 cups packed leaves to 2 cups pure olive oil.

Steps:

  • In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
  • It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

HERB-INFUSED OLIVE OIL



Herb-Infused Olive Oil image

Almost any herb can be used to flavor olive oil. Drizzle over pasta, fish, roasted vegetables, or use to make vinaigrette.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 2

Herbs, such as rosemary, thyme, tarragon, or chives
2 cups olive oil

Steps:

  • Preheat oven to 400 degrees. Place herbs in a baking dish, and pour olive oil over top. Cover dish with foil, and roast until oil is sizzling and slightly colored, about 15 minutes. Cool; store up to 2 weeks in an airtight container in the refrigerator.

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