Recipe courtesy of Michael Chiarello

Basil Oil and Cinnamon Oil

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  • Level: Intermediate
  • Total: 4 hr 21 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Cook: 6 min
  • Yield: 1 1/3 cups each
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Ingredients

Basil Oil:

Directions

  1. Tear the leaves off of the basil and place in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.;

Cinnamon Oil:

  1. 2 cups pure olive oil
  2. 1/2 cup ground cinnamon
  3. In a large saute pan, heat olive oil over medium-high heat. Add cinnamon, stir to combine, and simmer for about 3 minutes. Strain through a fine-mesh strainer lined with a coffee filter into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 month.
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