basil oil

elaine said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5 minutes.

Could this be frozen? e.

Some of the water will leech out of the basil and the consistency
will suffer slightly. But mostly,m yes - it would freeze (or
solidfy, at least).

-sw

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5 minutes.

Could this be frozen? e.

Frozen oil? Why? I doubt you could freeze it. And I'd not use fresh basil
for this, I'd use dry and I'd stuff the bottle with it then top it off with
oil and then just let it sit for a few weeks before using it. Same for
rosemary oil. I would use dry because I am leery of nasty things like
botulism growing in the oil. If you see bubbles coming off the solids,
dispose of it promptly. Some people will heat the oil before bottling it to
kill off any spores and potential contaminants.

Paul

In article <AsDGi.130$oc2.92@trnddc04>, [email hidden]
says...

Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5 minutes.

Could this be frozen? e.

Frozen oil? Why? I doubt you could freeze it. And I'd not use fresh basil
for this, I'd use dry and I'd stuff the bottle with it then top it off with
oil and then just let it sit for a few weeks before using it. Same for
rosemary oil. I would use dry because I am leery of nasty things like
botulism growing in the oil. If you see bubbles coming off the solids,
dispose of it promptly. Some people will heat the oil before bottling it to
kill off any spores and potential contaminants.

Actually this technique works very well, although the proportions I use
are different (and why the hell put in any sugar?). It's a great way to
"preserve" excess basil and really keeps the flavor of the basil. It
does freeze, in other words gets hard, and you can partially thaw it and
dig a spoonful or 2 out for a recipe.

Dried basil in oil seems like a really bad idea. There is the botulism
danger, which is small but real. More important, dried basil loses
almost all of its flavor. Unlike thyme, oregano, rosemary, and other
herbs, basil does not dry well. It's a waste of money. Freeze fresh
basil in oil and you'll never go back to dried again.

--
Peter Aitken

"Paul M. Cook" <[email hidden]> wrote in message
news:AsDGi.130$oc2.92@trnddc04...

Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5
minutes.

Could this be frozen? e.

Frozen oil? Why? I doubt you could freeze it. And I'd not use fresh
basil
for this, I'd use dry and I'd stuff the bottle with it then top it off
with
oil and then just let it sit for a few weeks before using it. Same for
rosemary oil. I would use dry because I am leery of nasty things like
botulism growing in the oil. If you see bubbles coming off the solids,
dispose of it promptly. Some people will heat the oil before bottling it
to
kill off any spores and potential contaminants.

Paul

But that's what I have. A ton of fresh basil. Perhaps the nasty botulism
would be killed, especially if I heated the oil prior. Then I freeze in ice
cube trays. Guess it would work with rosemary too.

Hell, I don't know. Just don't want the frost to get it! e.

Paul M. Cook said:

And I'd not use fresh basil
for this, I'd use dry and I'd stuff the bottle with it then top it off with
oil and then just let it sit for a few weeks before using it. Same for
rosemary oil. I would use dry because I am leery of nasty things like
botulism growing in the oil.

Yeah - this is why they've recently outlawed pesto.

-sw

"Peter A" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <AsDGi.130$oc2.92@trnddc04>, [email hidden]
says...

Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5

minutes.

Quoted message said:

Quoted message said:

Quoted message said:

Could this be frozen? e.

Frozen oil? Why? I doubt you could freeze it. And I'd not use fresh

basil

Quoted message said:

Quoted message said:

for this, I'd use dry and I'd stuff the bottle with it then top it off

with

Quoted message said:

Quoted message said:

oil and then just let it sit for a few weeks before using it. Same for
rosemary oil. I would use dry because I am leery of nasty things like
botulism growing in the oil. If you see bubbles coming off the solids,
dispose of it promptly. Some people will heat the oil before bottling

it to

Quoted message said:

Quoted message said:

kill off any spores and potential contaminants.

Actually this technique works very well, although the proportions I use
are different (and why the hell put in any sugar?). It's a great way to
"preserve" excess basil and really keeps the flavor of the basil. It
does freeze, in other words gets hard, and you can partially thaw it and
dig a spoonful or 2 out for a recipe.

Dried basil in oil seems like a really bad idea. There is the botulism
danger, which is small but real. More important, dried basil loses
almost all of its flavor. Unlike thyme, oregano, rosemary, and other
herbs, basil does not dry well. It's a waste of money. Freeze fresh
basil in oil and you'll never go back to dried again.

I can tell you this, pesto is one great way to preserve basil. I've kept it
for long periods in the fridge.

Paul

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5 minutes.

Could this be frozen? e.

Yes. It's little different from pesto and I keep home-made pesto in
baby-food jars in my freezer.

MJB

Paul M. Cook said:

I can tell you this, pesto is one great way to preserve basil. I've kept it
for long periods in the fridge.

<boggle> So how does your method make it safer? You just said
it was a bad idea?

-sw

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Paul M. Cook" <[email hidden]> wrote in message
news:AsDGi.130$oc2.92@trnddc04...

Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5
minutes.

Could this be frozen? e.

Frozen oil? Why? I doubt you could freeze it. And I'd not use fresh
basil
for this, I'd use dry and I'd stuff the bottle with it then top it off
with
oil and then just let it sit for a few weeks before using it. Same for
rosemary oil. I would use dry because I am leery of nasty things like
botulism growing in the oil. If you see bubbles coming off the solids,
dispose of it promptly. Some people will heat the oil before bottling

it

Quoted message said:

Quoted message said:

to
kill off any spores and potential contaminants.

Paul

But that's what I have. A ton of fresh basil. Perhaps the nasty

botulism

Quoted message said:

would be killed, especially if I heated the oil prior. Then I freeze in

ice

Quoted message said:

cube trays. Guess it would work with rosemary too.

Hell, I don't know. Just don't want the frost to get it! e.

I know that botulism can be killed at 140F So you would just heat it to say
160, add the basil, pour into bottles, cool and cap.

Paul

"MJB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5
minutes.

Could this be frozen? e.

Yes. It's little different from pesto and I keep home-made pesto in
baby-food jars in my freezer.

Thanks, I will heat the oil, add the basil and let it cool. Then freeze in
ice cube trays.

Perfect.......... e.

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar
Place the ingredients in the food processor and puree for about 5 minutes.

Could this be frozen? e.

Yes, I freeze pesto all the time. But I always put a layer on top of it to
keep it from turning brown. Put it in a small topped container, so that you
won't have to use as much olive oil.
Dee Dee

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Yes. It's little different from pesto and I keep home-made pesto in
baby-food jars in my freezer.

Thanks, I will heat the oil, add the basil and let it cool. Then freeze
in ice cube trays.

Perfect.......... e.

Elaine, wondering why are you calling this basil oil. The ratio of solids
to oil is 16:1. I would consider this more of a pesto than an oil.
Dee Dee

In article <xTDGi.262$6o2.169@trnddc05>, [email hidden]
says...

Quoted message said:

I can tell you this, pesto is one great way to preserve basil. I've kept it
for long periods in the fridge.

I agree, but sometimes you want just basil and oil without the other
ingredients of pesto.

--
Peter Aitken

Quoted message said:

Elaine, wondering why are you calling this basil oil. The ratio of solids
to oil is 16:1. I would consider this more of a pesto than an oil.
Dee Dee

I was going by this recipe and just wanted to use my basil!!

Fresh Tomato Bisque with Basil Oil

2 large onions, roughly cut
8 large tomatoes, cored and roughly cut
3 Tablespoons extra virgin olive oil
3 cups vegetable stock
1 Tablespoon balsamic vinegar
Salt, pepper, and sugar to taste

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar

Use a heavy bottomed soup pot. Place the pot over low flame and add the
olive oil. Place
the onions in the pot and lightly saute for a few minutes. Add the tomatoes
and saute
shortly. Add the seasonings and cover with a lid. Place on medium-low heat.
Allow to
cook until soft, stirring often. Place the mixture in the food processor and
puree until
smooth. Taste and adjust the seasonings.
To make the basil oil, just place the ingredients in the food processor and
puree for
about 5 minutes. Place in a squeeze bottle and garnish the soup with it.

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Elaine, wondering why are you calling this basil oil. The ratio of
solids to oil is 16:1. I would consider this more of a pesto than an
oil.
Dee Dee

I was going by this recipe and just wanted to use my basil!!

I see. Thanks for the clarification.
I have a bunch myself to take care of. Thanks for the reminder.

What I'm going to do is pick my basil, rinse it off, spin it dry. Put it in
the food processor, add some oil until I feel that it is a proper
consistency, then put it in some small ziplock 1/4 or 1/2 cups, pour a
little extra olive oil on top, then freeze. This way, I'll have a small
portion each time I want it.

Have fun.
Dee Dee

elaine said:

Thanks, I will heat the oil, add the basil and let it cool. Then freeze in
ice cube trays.

You'll just end up with fried basil. Just make it like pesto.
Don't listen to Paul as he doesn't know what he's talking about.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

Thanks, I will heat the oil, add the basil and let it cool. Then freeze
in
ice cube trays.

You'll just end up with fried basil. Just make it like pesto.

Quoted message said:

-sw

Agreed. Also, I think putting it in ice cube trays is for pretty small
useage, unless you only want to use basically a teaspoon at a time (or two
or three). Also pretty messy getting it into the trays IMO.
Dee Dee

In article <[email hidden]>,

elaine said:

But that's what I have. A ton of fresh basil. Perhaps the nasty botulism
would be killed, especially if I heated the oil prior. Then I freeze in ice
cube trays. Guess it would work with rosemary too.

Hell, I don't know. Just don't want the frost to get it! e.

You could just dry it...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

Paul M. Cook said:

And I'd not use fresh basil
for this, I'd use dry and I'd stuff the bottle with it then top it off with
oil and then just let it sit for a few weeks before using it. Same for
rosemary oil. I would use dry because I am leery of nasty things like
botulism growing in the oil.

Yeah - this is why they've recently outlawed pesto.

-sw

<lol>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson