Basil-Infused EVOO (Extra Virgin Olive Oil)

This may well be the easiest recipe ever.

Grab some good quality EVOO, a generous handful of fresh basil, and there’s your green-hued bottle of goodness ready for you.

To be  just a tad more specific:

In a large pot, bring 500 ml (1 pint, 2 cups) of EVOO and 1 cup of loosely packed basil leaves to a simmer. Immediately turn the heat off and allow to cool in the pot for 30 minutes.

Process the oil and leaves in a blender then strain the precious and viscous liquid through a sieve.

Using a funnel, pour the strained, basil-infused oil into a glass bottle you have previously washed and dried.

I chose to use an old American whiskey bottle with a cork lid we had saved.

A bottle with an attitude, some would say!

This powerfully scented concoction will be very useful as a salad dressing mixed with lemon juice and salt, or simply drizzled on top of your favorite pasta or bruschetta.

Ode to Simplicity!

Silvia’s Cucina is on Facebook and Twitter

14 Comments Add yours

  1. We love to dip our bread in olive oil and this would be excellent for that! I’m going to have to give it a try!

  2. Lindsay says:

    Thank You so much. I will be making it this week, and will let you know..

  3. Love This.As an Italian this will be very useful.

  4. Lovely…just like you 🙂

  5. Simply scrumptuous, Silvia…and what a dipping treat w/some of your awesome bread!!! xoxox Ally

  6. Lindsay says:

    The fragrance in this kitchen is so sweet.
    Will be sharing this with my dinner guest tonight.

    1. How fantastic Lindsey!

      1. Lindsay says:

        Last night I basted my my roasted chicken in the Basil/Oil infusion.
        I put some of my sauteed lemons under the skin.
        Oh so delicious. thank you Silvia

      2. Oh, that sounds really delicious!

      3. Lindsay says:

        You inspired me with the evoo and basil, I just took it from there.

  7. Merry Ann says:


    1. Thank you, Merry Ann!

  8. Lauren says:

    How long does it keep?

    1. Hi Lauren,
      up to 8 weeks if kept in a cupboard away from direct sun light. Hope this help!

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