Basil Infused Olive Oil Recipe 45

SUNNY'S EASY BASIL AND GARLIC OIL

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

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.

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

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)

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

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.