Basil in oil is a traditional preservation technique that allows you to preserve the intense aroma and flavor of fresh basil leaves for a long time. Extremely convenient to use as it is always ready for use.
This practice is highly appreciated in Mediterranean cuisines, where basil is a key ingredient in numerous dishes. Preservation in oil not only extends the life of basil but enriches the oil itself, transforming it into an aromatic condiment that can be used in various culinary preparations.
Basil in oil retains many of the nutritional properties of fresh basil, such as vitamins A, C, and K, along with minerals like calcium, iron, and magnesium. Extra virgin olive oil, rich in monounsaturated fatty acids and polyphenols, not only preserves the leaves but enhances their beneficial properties. In the preservation process, the oil absorbs the aromas and flavors of the basil, creating a versatile condiment that can be used to flavor a variety of dishes.
Basil in oil is extremely versatile in the kitchen. The preserved leaves can be used to enrich dishes like pasta, risottos, soups, salads, bruschetta, and sauces. The flavored oil is ideal for dressing salads, marinating meat or fish, or simply pouring over a slice of crusty bread. This technique allows you to enjoy the flavor of fresh basil all year round, even when the plant is out of season.
One of the main concerns in preservation in oil is the possibility of anaerobic bacteria growth. To reduce this risk, it is essential to ensure that the basil leaves are completely dry before being immersed in the oil, and that the basil always remains completely covered by the oil during storage. I prefer to add a pinch of salt to improve the safety of the product and for an extra touch of flavor.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for basil in oil preparation
- 2.1 oz basil
- as needed extra virgin olive oil
- 1 pinch coarse salt
Tools
- 1 Jar
- 1 Towel
- 1 Bowl
- 1 Strainer
Steps for preparing basil in oil
The best time to harvest basil is early morning. At this time, the essential oils are at their peak.
Choose healthy and vigorous basil plants. The leaves should be deep green, intact, without signs of disease, yellowing, or black spots. Gently pick the leaves from the stem without tearing them, proceeding from top to bottom.
Fill a large bowl with water and gently wash several times to remove dirt and dust and drain them with a strainer.
Spread the basil leaves in a single layer on a clean towel or on paper towels and let them air dry or gently pat them with paper towels or a clean cloth to prevent the leaves from turning black.
Check that there is no longer any trace of moisture by running a finger over the leaves; if the surface is completely dry and leaves no trace, they are ready to be preserved.
Use sterilized jars and pour a thin layer of extra virgin olive oil on the bottom of the jar. This initial layer helps to prevent the leaves from sticking to the glass and seals any air bubbles.
Add a first layer of basil leaves and a pinch of salt and cover with oil, ensuring that the leaves are completely submerged.
Continue layering basil leaves, salt, and oil until you reach the top of the jar. Make sure the leaves are always well covered with oil to prevent contact with air.
Finish with a generous layer of oil, leaving about 1-2 cm of space between the oil and the rim of the jar. This space allows the jar to seal better without the oil spilling over when the lid is closed.
Happy tasting from Barbara!
Tips and Storage
When you open the jar of basil in oil, always use clean and dry utensils to take out the basil. Avoid introducing moisture into the jar, which could cause mold to form.
After each use, add more oil to keep the leaves completely submerged. This not only preserves the basil better but also creates a flavored oil great for dressing.
Basil in oil can be stored in a cool, dry place for 6 months.
After opening, store the jar in the fridge and consume it within 2 to 3 weeks.
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