Basil Oil and Cinnamon Oil
- Level: Intermediate
- Yield: 1 1/3 cups each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10.666666666666666 servings
- Calories
- 180
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 1
- Total: 4 hr 21 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 6 min
Ingredients
Basil Oil:
1 bunch fresh basil
1 cup pure olive oil
Directions
- 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:
- 2 cups pure olive oil
- 1/2 cup ground cinnamon
- 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.