There is a quite popular method of preserving basil in olive oil, so that it lasts for up to one year, all over Pinterest. I was skeptical. Because infused olive oils at home can harbor botulism. But this method includes the addition of salt — so maybe, perhaps, the salt kills the Botulism?
I wasn’t sure. So, to be safe, I checked with the county extension office of Oregon State University, The Ohio State University, and the Wild Fermentation group on Facebook, with its 42,000 members.
First, why is this so important of an issue? Botulism can lead to DEATH!!! Botulism is odorless and tasteless! You wouldn’t even know you were serving it! And even if you don’t die, the side effects can be serious and last for several years. Cooking involves grave responsibility. You may think you’re being frugal and clever with this method, but this is not worth the risk!
The consensus? Refrigerating herbs in olive oil IS NOT a safe way to preserve basil. This will lead to botulism. The salt does not inhibit the growth of botolium, but in fact, can draw out the water from the basil leaves and lead to the growth of Botulism.
But, the experts recommended, you can preserve basil in olive oil and salt, IF you freeze it and keep it frozen. The cold temperatures will inhibit the growth of botulism.
Olive oil does soften quickly, so perhaps sticking your jar in the freezer, and pulling it out just to “soften” the oil for ten minutes is enough for you to scoop some out. Then, put the jar back into the freezer. Or, of course, you can freeze small batches in ice cube trays, and freezing the cubes to pull out as needed.
So, whether you are going to freeze a whole jar, or ice cube trays, the method is the same for freezing basil in olive oil and salt:
Or — you can always skip this, and preserve your basil in salt and pull out the leaves as you go, without all the fuss.
You can preserve them in olive oil for up to three months in your fridge, enjoying the same freshly-picked flavor. This works particularly well with basil and parsley, but try it out with chives, thyme, and your other favorite herbs.
You can use this preserved basil whenever you’ll be using a dish with salt, basil and oil as ingredients. It’s super in vinaigrettes, soups, stews or added to grilled vegetables.
So I’m always on the lookout for ways to incorporate it into my cooking. In addition to infusing olive oil for use all year long, I make basil vinegar for use in vinaigrettes and other salad dressings. This preserved basil is a little different and adds just another way to keep that lovely basil fragrance and taste going during those late fall and winter months.
Do you plant basil as a companion to your tomatoes? Research has suggested this as a very good idea for both plants as they tend to share nutrients in the soil. “Basil plants (Ocimum basilicum) can help tomato plants (Solanum lycopersicum) overcome insects and disease and can improve the growth rate and flavor of tomatoes. Whether growing basil with tomatoes makes the fruit sweeter seems to be a matter of taste.” (http://homeguides.sfgate.com/growing-basil-tomatoes-make-tomatoes-sweeter-73850.html”
Yep. I’m in basil abundance already. And there’s only so much pesto a gal can make.
Basil preserved in olive oil is a super way to keep that fresh basil goodness going for months past the growing season. And it’s so doggone easy to do, I’m a little embarrassed to show you how to do it.
I wasn’t sure. So, to be safe, I checked with the county extension office of Oregon State University, The Ohio State University, and the Wild Fermentation group on Facebook, with its 42,000 members.
Olive oil does soften quickly, so perhaps sticking your jar in the freezer, and pulling it out just to “soften” the oil for ten minutes is enough for you to scoop some out. Then, put the jar back into the freezer. Or, of course, you can freeze small batches in ice cube trays, and freezing the cubes to pull out as needed.
There is a quite popular method of preserving basil in olive oil, so that it lasts for up to one year, all over Pinterest. I was skeptical. Because infused olive oils at home can harbor botulism. But this method includes the addition of salt — so maybe, perhaps, the salt kills the Botulism?
Or — you can always skip this, and preserve your basil in salt and pull out the leaves as you go, without all the fuss.
The consensus? Refrigerating herbs in olive oil IS NOT a safe way to preserve basil. This will lead to botulism. The salt does not inhibit the growth of botolium, but in fact, can draw out the water from the basil leaves and lead to the growth of Botulism.
The easiest, fastest, best way to FREEZE BASIL!
FAQ
How long can you keep basil infused oil?
What happens when you put basil in jar of olive oil?
Can you leave fresh herbs in olive oil?
What is the best way to store basil long term?
Does Basil go bad if stored in olive oil?
Yes, it is. It won’t go bad if it’s stored in olive oil. A tip: freeze the olive oil with the basil in it. This way, you can easily add the cubes to your food. Thanks!
When should basil leaves be eaten?
It is not recommended to use basil when it turns brown from refrigeration, as it loses its flavor and becomes bitter. In addition, it also loses consistency. For this same reason, it is not recommended to store it in the refrigerator.
How do you keep basil fresh all year long?
Preserving basil in olive oil is a great way to have fresh basil all year long. Rinse basil and dry thoroughly. It’s important that the basil is dry. Remove all the leaves from the stems and add to food processor. Chop basil for a few seconds in food processor.
Can I use olive oil with fresh basil?
Use as usual according to your recipe. Both the leaves and the oil (now infused with basil) can be used for cooking. Will the olive oil with added fresh basil go bad?