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Basil Oil and Cinnamon Oil (Michael Chiarello) Recipe

Basil Oil and Cinnamon Oil (Michael Chiarello) Recipe

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Basil Oil and Cinnamon Oil (Michael Chiarello)

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Ingredients:

Serving

1 bunch fresh basil
1 cup pure olive oil

Directions:

Basil Oil:
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.
About Sterilizing Jars: Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1918.49 Kcal (8032 kJ)
Calories from fat	2014.34 Kcal
		% Daily Value*
Total Fat	223.82g	344%
Sodium	0.02mg	0%
Potassium	1.48mg	0%
Total Carbs	0.02g	0%
Dietary Fiber	0.01g	0%
Protein	0.02g	0%
Vitamin C	0.1mg	0%
Calcium	0.9mg	0%

Amount Per 100 g
Calories	798.38 Kcal (3343 kJ)
Calories from fat	838.27 Kcal
		% Daily Value*
Total Fat	93.14g	344%
Sodium	0.01mg	0%
Potassium	0.61mg	0%
Total Carbs	0.01g	0%
Dietary Fiber	0g	0%
Protein	0.01g	0%
Calcium	0.4mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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