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You make basil olive oil by blending fresh basil leaves with a good quality extra virgin olive oil until you get a smooth, vibrant green mixture.
This is one of those simple kitchen projects that feels fancy but actually takes just a few minutes of active time.
Whether you want a drizzle for pasta, a dip for crusty bread, or a marinade for grilled veggies, homemade basil olive oil beats anything from the store.
In this post, we’ll cover the best way to make basil olive oil, the tools you need, how to store it, and a few flavor twists you’ll love.
Let’s get blending.
Why Make Basil Olive Oil at Home
Making basil olive oil at home gives you total control over freshness and flavor.
Store-bought versions often sit on shelves for months, losing that bright, peppery punch.
When you make basil olive oil yourself, you get the full aromatic experience from leaves that were just picked.
Plus, it’s cheaper than buying those tiny gourmet bottles at the market.
And honestly, the process is so easy that you’ll wonder why you ever paid for the pre-made stuff.
1. Choose the Right Basil
The type of basil you use changes the final taste of your basil olive oil.
Sweet basil, the kind you find in most grocery stores, is the classic choice for making basil olive oil.
It has that mild, slightly sweet flavor that pairs beautifully with olive oil.
If you can get your hands on Genovese basil, even better, since it’s the traditional variety used in Italian cooking.
Thai basil adds a hint of licorice and spice, which works well if you want an Asian twist.
And lemon basil gives your oil a citrusy kick that’s amazing on fish or salads.
Whichever you pick, always use fresh leaves rather than dried ones.
Dried basil just won’t give you that same vibrant color or complex flavor when you make basil olive oil.
2. Pick a Good Olive Oil
Since olive oil is half the recipe, don’t skimp on quality when you make basil olive oil.
Look for extra virgin olive oil, which is cold-pressed and has the best flavor profile.
A fruity, slightly grassy oil complements the basil without overpowering it.
Avoid harsh or overly bitter olive oils, as those can clash with the herb’s sweetness.
You also want an oil that’s not too peppery, unless you enjoy that throat-catching sensation.
Taste your olive oil first and imagine it with fresh basil before you commit.
3. Blanch for Color and Safety
One of the smartest steps when you make basil olive oil is blanching the leaves first.
Blanching means dropping the basil into boiling water for about 10 to 15 seconds, then shocking it in ice water.
This locks in that bright green color so your oil doesn’t turn brown after a few days.
Blanching also kills any surface bacteria, which is important because garlic in the oil could otherwise cause botulism risks if stored improperly.
After blanching, pat the leaves completely dry with a clean towel.
Any water left on the leaves will dilute your oil and shorten its shelf life.
Step-by-Step: How to Make Basil Olive Oil
Now that you’ve got your ingredients ready, here’s the exact process to make basil olive oil.
This method yields about one cup of oil, which is perfect for a week of drizzling.
Step 1: Prepare Your Basil Leaves
Start with two cups of loosely packed fresh basil leaves.
Rinse them gently under cold water and remove any stems or bruised leaves.
Blanch them as described above, then dry them thoroughly.
Tear larger leaves into smaller pieces so they blend more easily.
Step 2: Blend Basil and Olive Oil
Add the prepared basil to a blender or food processor.
Pour in one cup of extra virgin olive oil.
Pulse a few times to break down the leaves, then blend on low speed for about 30 seconds.
Scrape down the sides with a spatula and blend again until you get a smooth, almost sauce-like consistency.
Don’t over-blend, as that can heat the oil and dull the basil’s flavor.
Step 3: Strain the Oil (Optional)
If you prefer a silky, clear oil rather than a chunky herb paste, strain it.
Place a fine mesh strainer lined with cheesecloth over a bowl.
Pour the blended mixture through and let it drain slowly.
Press gently on the solids to extract every last drop of oil.
For a rustic basil olive oil, skip this step and keep the small bits of basil in the oil.
Both versions taste great, so it’s really about texture preference.
Step 4: Store It Properly
Transfer your basil olive oil to a clean glass bottle or jar with a tight lid.
Store it in the refrigerator, where it will keep for up to one week.
The cold will cause the olive oil to solidify slightly, so just let it sit at room temperature for 15 minutes before using.
Never leave basil olive oil at room temperature for more than two hours, especially if you added garlic.
Flavor Variations for Your Basil Olive Oil
Once you master the basic recipe, you can easily customize your basil olive oil.
Each of these add-ins changes the character of the oil while keeping it basil-forward.
1. Garlic Basil Olive Oil
Add one small peeled garlic clove to the blender along with the basil and oil.
Blend as usual and you’ll get a savory oil that’s fantastic for spreading on pizza or tossing with roasted potatoes.
Just remember that garlic increases the risk of spoilage, so refrigerate and use within five days.
2. Lemon Basil Olive Oil
Throw in the zest of one lemon (avoid the white pith) before blending.
The citrus brightens the basil and makes this oil perfect for drizzling over grilled shrimp or fresh salads.
It’s also great as a finishing oil on summer soups like gazpacho.
3. Spicy Basil Olive Oil
Add a pinch of red pepper flakes or half a small fresh chili to the blender.
The heat balances the sweetness of the basil and gives you an oil that wakes up any dish.
Use it sparingly at first, then adjust to your spice tolerance.
So, How Do You Make Basil Olive Oil?
You make basil olive oil by blending fresh blanched basil leaves with extra virgin olive oil, then straining if you like, and refrigerating the result.
It’s a simple process that takes less than 10 minutes from start to finish.
You make basil olive oil with just two core ingredients, but you can easily add garlic, lemon, or chili for extra depth.
The keys are using fresh basil, a quality olive oil, and proper storage to keep everything vibrant and safe.
Whether you’re drizzling it over caprese salad or using it as a marinade base, homemade basil olive oil will elevate your cooking immediately.
So grab some basil and a bottle of olive oil, and give this recipe a try tonight.
You’ll never go back to the store-bought stuff again.