Equipment
Glass jar
or Small bowl
Chef's knife
or Kitchen shears
Ingredients
8 servings
Infusion
- 2 garlic, bruised
- 3 g basil, coarsely chopped
- 120 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
134
Calories
0g
Protein
0g
Carbohydrates
15g
Fat
0g
Fiber
0g
Sugar
0mg
Sodium
Full nutrition
- Calories
- 134 kcal
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 15 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 0 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 4 mg
- Calcium
- 2 mg
- Iron
- 0.1 mg
- Magnesium
- 0 mg
- Phosphorus
- 1 mg
- Zinc
- 0.0 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.0 mg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 1 g
Sources: USDA FoodData Central
Method
01
Place the bruised garlic cloves and chopped basil leaves into a clean glass jar.
02
Pour the olive oil over the garlic and basil mixture.
03
Serve the oil immediately. Discard any leftovers to ensure food safety.
Chef's Notes
- Bruising the garlic helps release the essential oils more effectively than slicing.
Storage
Troubleshooting
Risk of foodborne illness (Botulism)
Cause: Storing raw garlic in oil at room temperature or for extended periods.
Fix: Cannot be fixed
Prevention: Only prepare the amount needed for immediate use and do not store leftovers.
Cultural Context
Infused oils are common in Mediterranean cooking for finishing pasta, bread, or grilled vegetables.
