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Basil and Green Peppercorn Oil

Makes about 1 cup oil
Time 2 hr 10 min
Infused oils are simple to prepare and add a burst of flavor to a variety of dishes. This oil combination is infused with the summer flavor of basil and the bite of green peppercorns. Fresh and grassy, nutty and zesty, use this oil to add a mild peppery accent to steamed or grilled veggies, mashed potatoes, and vinaigrettes or to make Carrot and Sunflower Sprout Salad, if you like.
Ingredients
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons green peppercorns, cracked
  • 25 basil leaves with stems, 1 large or 2 small bunches, roughly chopped
  • 1/4 cup canola or flax oil
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Exclusively for Prime members in select ZIP codes.

Method

Combine olive oil, cracked peppercorns and basil in a bowl. 

With a wooden spoon, smash the ingredients into the oil until well muddled. 

Let sit at room temperature for 2 hours to infuse flavors. 

Strain through a cheesecloth or fine strainer to remove solids. 

Stir in canola or flax oil, cover and refrigerate. 

Use within 2 weeks.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons green peppercorns, cracked
  • 25 basil leaves with stems, 1 large or 2 small bunches, roughly chopped
  • 1/4 cup canola or flax oil
Shop with Prime

Exclusively for Prime members in select ZIP codes.