Basil Oil

Basil Oil

E. Prum & J. Williams
Adds an extra layer of basil yumminess to a caprese salad, or sandwiches. Even good just on bread.


  • 1 C fresh basil packed
  • 1/2 t coarse sea salt
  • 6 T olive oil
  • 6 T neutral oil


  • Combine basil and salt in 8 oz mason jar
  • Muddle until thoroughly crushed & aromatic
  • Add oils, seal, shake for 30 seconds
  • Strain through cheesecloth, squeezing the crushed basil to extract all the oil


Stores in fridge for up to 3 days. If not able to use it that quickly, freeze in small portions.
Adapted from Infuse

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.