Homemade Fresh Basil Oil - How to Make Michelin-Star Level Herb Oil

During my time working in a kitchen in Australia, one of the tasks that had to be done weekly was making herb oil. The process of making herb oil is not complicated, and the finished product can be used to garnish various dishes, instantly elevating the presentation of your dishes significantly.

BigBoy has a habit of growing herbs at home. Every spring, when the weather warms up and becomes more humid, the basil in his garden grows particularly fast and abundantly. Some of the basil is kept for cooking, while the rest is used to make basil oil, which is both fragrant and beautiful, making it perfect for garnishing and enhancing various dishes.

Basil oil is very common in the world of Western cuisine. It is typically used as a garnish to enhance the aroma of dishes.

Which type of oil should be used to make basil oil?

For making basil oil, it's best to use a mild-tasting oil. I used canola oil this time, as its neutral flavour won't overpower the basil's aroma. In addition to basil, herbs like chives, thyme, and oregano can also be used to make herb oils. The finished product can be stored in the refrigerator, but keep in mind that the colour and aroma of the herb oils will gradually dissipate over time. It's generally recommended to use herb oil made from fresh herbs within two to three weeks for the best flavour and quality.

It’s best to use a mild-flavoured oil when making basil oil, typically vegetable oil. This time, I used canola oil for the preparation.

How to Store Basil Oil?

Basil oil can be stored in the refrigerator, but over time, both its colour and aroma will fade. It’s generally recommended to use herb-infused oils made with fresh herbs within two to three weeks to maintain optimal flavour. Proper storage is key to preserving its freshness and taste. Here are a few tips for storing basil oil:

1. Airtight Container: Store the basil oil in a sealed glass bottle or container to minimise exposure to air and reduce oxidation.

2. Refrigeration: Basil oil should be kept in the refrigerator, which helps extend its shelf life. Due to the cold temperature, the oil may turn cloudy or solidify, but this is normal. Simply bring it to room temperature before use to restore its consistency.

3. Avoid Direct Sunlight: When storing basil oil, keep it away from direct sunlight, as exposure to light can speed up oxidation and diminish its flavour.

4. Use Within a Short Period: Since basil oil is made from fresh herbs, it has a shorter shelf life. It’s usually recommended to consume it within two to three weeks to enjoy its best flavour.

Herb-infused oils will gradually lose their colour and aroma over time, so it’s generally recommended to use herb oils made with fresh herbs within two to three weeks for the best quality.

Ingredients

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Basil	​60g
Ice Water	1 bowl
Canola Oil / Vegetable Oil	180g

Steps

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1. I cut about 60 grams of basil from my home basil plant and then separated the leaves from the stems.

2. Prepare a bowl of ice water.

3. Boil a pot of water. First, add the basil stems and blanch for 3 minutes. After about 2 minutes and 40 seconds, add the basil leaves and blanch for 20 seconds.

4. Once the leaves and stems are blanched, immediately remove them and place them into the ice water. Let them sit for 2 minutes or until completely cooled. (Do not discard the ice water; keep it for use in step 8.)

5. Remove the basil from the ice water, press out excess moisture, and then gently pat dry with a paper towel to remove any remaining water.

6. Place the basil into a blender, add approximately 180 grams of canola oil (with a basil-to-oil ratio of 1:3), and blend until fully combined and smooth. Canola oil is used because its flavor is milder than olive oil, allowing the basil's aroma to shine through effectively.

7. After blending, pour the basil oil into a pan and heat over medium-low heat, stirring constantly until the oil starts to bubble. Turn off the heat once bubbling begins. This step will enhance the glossiness of your basil oil!

8. Pour the cooked basil oil into a smaller stainless steel bowl, then place the bowl over the ice water. Stir occasionally to rapidly cool the oil.

9. Once the basil oil has cooled, strain it to remove any residue, resulting in a clear basil oil.