Basil in olive oil

Ingredients for 1 servings:

• 1 pot of basil
• e.g. olive oil
• possibly salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Preserving fresh basil

Have you ever experienced this before? The basil on your windowsill has died again. To ensure you always have basil in the house, simply cut the basil leaves into small pieces or strips and place them in a boiled screw-top jar. Fill with olive oil and stir well so that all the leaves are covered. Add another small splash of oil to ensure that everything is covered and no air can get to it. Close the jar tightly and store in the refrigerator. If you like, you can also add a little salt to make it last even longer. If you always use a clean spoon, it will keep for several weeks. Note from Chefkoch.de: Homemade herb oils and vegetables preserved in oil pose health risks. BfR Communication No. 001/2016 dated January 4, 2016. The production of vegetables preserved in oil, such as peppers, chilies, or eggplants, at home is becoming increasingly popular. The same applies to making your own oils flavored with garlic or fresh herbs. The Federal Institute for Risk Assessment (BfR) was asked whether such home-grown foods could pose a risk of food poisoning from Clostridium botulinum toxins if they are produced in advance and stored in the household for some time. After analyzing the available data from the literature, the institute concluded that the production processes used in private households cannot generally ensure that the proliferation of Clostridium (C.) botulinum and the formation of botulinum toxin in the products are prevented. The BfR therefore advises against producing and storing home-grown products such as vegetables in oil or herbs in oil in private households. This applies in particular if the products are not sufficiently heated before consumption or used for cooking or frying, but are intended for the preparation of salads and other raw foods.