How Do You Make Basil Olive Oil

You make basil olive oil by gently infusing fresh basil leaves into a high-quality extra virgin olive oil.
 
It’s one of the simplest and most rewarding kitchen projects, and the result is a vibrant, herbaceous oil that elevates everything from pasta to salads to crusty bread.
 
Making basil olive oil at home is not only easy, but it also gives you full control over the flavor and freshness, so you get a product that’s far superior to most store-bought versions.
 
If you’ve been wondering how do you make basil olive oil, this guide will walk you through every step, including the best basil to use, the right oil, and the safest method to avoid any food safety issues.
 
In this post, we’ll cover why basil olive oil is worth making, the different ways to make basil olive oil, and how to store it so it stays fresh and delicious for weeks.
 
Let’s dive into the wonderful world of homemade infused oils.
 

Why You Should Make Basil Olive Oil at Home

Making basil olive oil at home is all about capturing the bright, aromatic essence of fresh basil and locking it into a silky, flavorful oil.
 
When you make basil olive oil yourself, you avoid the stale, muted flavors that can come from commercial bottles that have sat on shelves for months.
 
Fresh basil is at its peak in the summer, so this is the perfect time to make basil olive oil and enjoy that garden-fresh taste all year long.
 
The process is incredibly versatile too, as you can make basil olive oil for drizzling, for dipping, for roasting, or even as the base for a quick vinaigrette.
 
There’s also a real satisfaction in making basil olive oil from scratch, knowing exactly what went into the bottle and that no preservatives or artificial flavors are hiding inside.
 
Let’s look at the key reasons to make basil olive oil and why it deserves a permanent spot in your kitchen.
 

1. Unmatched Freshness and Flavor

Nothing compares to the taste of basil olive oil made with leaves you picked just minutes before.
 
The essential oils in fresh basil are volatile, meaning they start to fade quickly after harvest, so infusing them into olive oil right away captures that peppery, sweet, and slightly minty flavor at its absolute peak.
 
When you make basil olive oil, you get a bright green oil that smells like a summer garden, not a dusty pantry.
 

2. It’s Incredibly Simple to Make

You don’t need any special equipment or culinary training to make basil olive oil.
 
A blender, a fine strainer, and a clean glass bottle are really all you need for the easiest method.
 
There are a few different ways to make basil olive oil, but each one takes less than twenty minutes of active time, with the rest just being waiting for the flavors to meld.
 
So even if you’re a beginner in the kitchen, making basil olive oil is a foolproof project.
 

3. Endless Culinary Uses

Once you make basil olive oil, you’ll find yourself reaching for it constantly.
 
Drizzle it over caprese salad, toss it with warm pasta, use it as a finishing oil for grilled vegetables, or mix it with balsamic vinegar for a killer bread dip.
 
Basil olive oil also makes a fantastic marinade base for chicken or fish, and it can transform a simple bowl of soup into something restaurant-worthy.
 

How to Make Basil Olive Oil: The Two Best Methods

There are two main ways to make basil olive oil, and the one you choose depends on how you plan to use it and how long you want it to last.
 
The first method is the cold blend method, which gives you a bright, raw, intensely herbal oil that’s best used quickly, often within a week.
 
The second method is the gentle heat infusion method, which is safer for longer storage and results in a more mellow flavor that’s still distinctly basil.
 
Also, you can make basil olive oil with fresh basil or dry it slightly first, and we’ll cover how each approach affects the final product, so you can decide which is right for you.
 
Let’s break down both methods so you can make basil olive oil with confidence.
 

1. The Cold Blend Method (For Immediate Use)

This is the fastest way to make basil olive oil, and it produces the most vivid green color and the strongest basil punch.
 
To make basil olive oil with the cold blend method, you’ll need two cups of firmly packed fresh basil leaves, one cup of extra virgin olive oil, and a pinch of salt.
 
Start by washing the basil leaves and patting them completely dry with a kitchen towel, since any water can cause the oil to turn cloudy or spoil faster.
 
Add the basil, olive oil, and salt to a blender or food processor, then blend on high for about thirty seconds to one minute, until the mixture is smooth and bright green.
 
You can use this basil olive oil immediately as a sauce or dressing, or you can strain it through a fine mesh sieve lined with cheesecloth to remove the solids.
 
If you strain it, you’ll have a clear, green-tinted oil, but you’ll lose some of the body and intensity that the blended solids provide.
 
Keep this version refrigerated and use it within three to five days since the raw basil contains moisture that can promote bacterial growth.
 

2. The Gentle Heat Infusion Method (For Longer Storage)

If you want to make basil olive oil that will last for several weeks or even months, the heat infusion method is the safer choice.
 
With this method, you’re gently heating the basil and oil together to release the basil’s flavor into the oil while also driving off moisture, which helps prevent spoilage.
 
To make basil olive oil this way, start by thoroughly washing and drying your basil leaves, then gently bruise them with your fingers to release their aromatic oils.
 
Place the basil and olive oil in a small saucepan over the lowest possible heat, and warm them together for about five to ten minutes, never letting the oil simmer or bubble.
 
You want the oil to be warm to the touch but not hot, as high heat will make the basil taste bitter and can ruin the olive oil’s delicate flavor.
 
Once the oil is fragrant and looks slightly infused, remove it from the heat and let it cool completely to room temperature.
 
Then, strain the basil olive oil through a fine mesh strainer lined with cheesecloth into a clean, dry glass bottle or jar.
 
Make sure the basil is fully submerged in the oil to prevent any mold from forming, and then store the sealed bottle in a cool, dark place or in the refrigerator.
 
If you store it in the fridge, the olive oil will solidify and turn cloudy, but that’s completely normal and it will return to liquid once it warms up to room temperature.
 

Tips for the Best Basil Olive Oil

Now that you know the basic steps to make basil olive oil, there are a few pro tips that will take your batch from good to absolutely stellar.
 
Paying attention to the quality of your ingredients and the storage conditions makes all the difference in the final flavor and shelf life.
 
Here’s what you need to keep in mind when you make basil olive oil at home.
 

1. Choose the Right Olive Oil

Always use a good quality extra virgin olive oil when you want to make basil olive oil.
 
Since the basil is the star, you don’t need the most expensive bottle, but you do want an oil that’s fresh, fruity, and not too overpowering or peppery.
 
A mild or medium-intensity extra virgin olive oil works best because it allows the basil to shine without competing for attention.
 

2. Dry Your Basil Thoroughly

Moisture is the enemy of any infused oil, and it’s a key reason why homemade basil olive oil sometimes goes bad before you can finish it.
 
After washing your basil, lay the leaves out on a clean kitchen towel and let them air dry for an hour or so, or gently press them with another towel until they’re completely dry.
 
This step is extra important if you’re using the cold blend method, since the blended basil will release even more of its natural water content into the oil.
 

3. Store It Properly to Maximize Shelf Life

To make basil olive oil last as long as possible, you need to store it in a dark glass bottle, as light and heat will degrade both the oil and the basil flavor.
 
Keep the bottle tightly sealed and away from direct sunlight, and if you’re storing it in the fridge, always use a clean, dry spoon to scoop out what you need.
 
Never dip a wet or used utensil into the bottle, as that’s the quickest way to introduce bacteria and cause the basil olive oil to spoil.
 

So, How Do You Make Basil Olive Oil?

You make basil olive oil by infusing fresh basil leaves into a high-quality extra virgin olive oil, using either a cold blend method for immediate use or a gentle heat method for longer storage.
 
Both ways to make basil olive oil are simple and rewarding, and the flavor you get at home is far superior to anything you’ll buy in a store.
 
Remember to dry your basil well, use a good olive oil, and store your finished basil olive oil in a cool, dark place to keep it fresh.
 
Now that you know how do you make basil olive oil, you can whip up a batch anytime you want to add a burst of summer to your cooking.
 
So grab a bunch of fresh basil, pour yourself some olive oil, and enjoy the delicious results of your homemade basil olive oil.