Basil Oleo Recipe

Wash and dry basil

Rinse the basil leaves under cold water to remove dirt. Pat them very dry with paper towels or spin in a salad spinner until almost completely dry. Excess water will cause the oil to become cloudy and can reduce shelf life.

Peel the garlic clove (if using) and remove any green shoot from the center to avoid bitterness. Measure out oils and salt.

Combine basil and oil

Place the dry basil leaves, peeled garlic (if using), and half of the olive oil into a blender or food processor. Pulse briefly to begin breaking down the leaves.

Emulsify

With the machine running on low, slowly stream in the remaining olive oil and the neutral oil until the mixture becomes homogenous and bright green. Scrape down the sides once or twice to ensure an even texture. Total blending time should be 30–60 seconds—avoid prolonged blending which can heat the mixture and darken color.

Season and brighten

Add the sea salt, lemon juice (if using), and a pinch of black pepper. Pulse once or twice to incorporate, then taste and adjust salt or lemon for brightness.

Strain (optional for smooth texture)

For a silky oleo, strain the blended mixture through a fine-mesh sieve or double layer of cheesecloth set over a bowl. Press gently with the back of a spoon to extract oil. For a more rustic texture, skip straining and transfer as-is.

Bottle and chill

Transfer the basil oleo to a clean glass bottle or jar with a tight-fitting lid. Cover the surface with a thin layer of additional olive oil to minimize air contact. Refrigerate immediately; the oil will thicken when cold. If you plan to use within 24–48 hours, it can be kept at cool room temperature for serving (keep covered).

Shelf life and safety

Consume refrigerated within 5–7 days. Because this recipe uses fresh basil and oil (and optionally garlic), it’s best used quickly to avoid risk of spoilage or botulism. For longer storage, freeze in ice cube trays and transfer frozen cubes to a freezer bag for up to 3 months.

Bring the oleo to room temperature (10–15 minutes) before serving. Drizzle over grilled fish, roasted vegetables, crostini, pasta, or use as a finishing oil. Garnish with reserved basil leaves and a sprinkle of sea salt flakes if desired.