Basil olive oil

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This basil olive oil is an easy way to use fresh basil from your vegetable garden. Simple and aromatic, this oil is a tasty condiment for pasta, bruschetta, salad and everything that is to be seasoned with a drop of raw olive oil with a delicate basil aftertaste.

Basil olive oil

Basil olive oil – salad condiment with light basil aftertaste.
3 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course condiments
Cuisine gluten free, lactose free, vegan
Servings 1 cup
Calories 121 kcal


  • 80 g or more basil leaves
  • 240 ml olive oil


Instructions: Basil olive oil

  • Rinse your basil and remove hard stems. Place all leaves in a colander and blanch them with 1 liter of boiling water. Chill, squeeze with your hands and put them in a blender. Add about 150 ml of olive oil and blend until very smooth.
  • To filter the oil I recommend using paper coffee filters, a very thick gauze or a fine cotton cloth. Pour the mixture over the filter and slowly drain it (occasionally stir it gently).
  • Pour basil oil into a bottle, add remaining oil and use it as desired. If you have blanched your basil leaves your oil should be fresh for a couple of months.


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1cupCalories: 121kcal
Keyword basil, olive oil
Tried this recipe?Let us know how it was!

lot of love. B.

p.s. If you are looking for some delicious recipe that you can use this condiment how about: Oven roasted potato fries with parmesan cheese and herbs.

Bottone per il sito foodohfood seguimi su pinterest
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