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Basil Olive Oil

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  • 1 cup extra-virgin olive oil
  • a bunch of basil*, about 1 1/2 cups packed

*I chose basil, and I used stems and leaves during the steeping process. Feel free to substitute your herb of choice for the basil.


  1. Holding the basil over a small saucepan, cut it, using scissors, into chunks and let it fall into the pan. Pour oil over top. Turn the burner to high, and when you see the basil leaves start to flutter in the oil, turn the heat down to low and let the herbs heat for no more than one minute — lift the pan from the heat source if the herbs and oil are moving too rapidly. Remove pan from the heat source. Let basil steep for 2 hours at least — you can make this in the evening and let it steep overnight, too. Strain the oil into a storage jar, squeezing out as much of the oil from the basil as you are able. (Note: It feels wasteful discarding the basil after the steeping. One thing you can do is purée it in a food processor or blender and then rub it on chicken or steak with some minced garlic for a simple marinade.)
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes