Emerald Basil Oil

Name: Emerald Basil Oil
Cook time: 10 min
Total time: 10 min
Yield: 1 dish
Ingredients: Olive oil; Basil

Basil adds a little fiber, while olive oil provides most of the fat; basil gives the oil a fresh aroma, while olive oil forms its base. Brief blanching helps preserve the vivid color, and thorough drying keeps the texture smooth. Refrigerate for no more than 4 days.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g
Include ingredient: Basil	Basil	Ingredient quantity for Basil in g

	Product release:	187
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

10
	Boil	5
	To boil	1
	Cool down	2
	Blend or grind	2

Macronutrients in 100 g

Proteins	0.9
Fats	73.4
Plaid	0.2
Net carbohydrates	0.6
Calories	654 kcal
Indexes
Glycemic index	0.3
Glycemic load	0.3
Insulin index, II	1.3
Disease inflammatory index, DII	-0.47
Antioxidant, ORAC	1 557

Calories per dayGenderGrowth

Weight loss	Detention	Set
67%	48%	40%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Add more proteins Reduce the amount fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
K	921231232019222
E	727272153114
A	81091855
C	5661911
B9	553952

Minerals

Nutrient	% of RDA
Iron	16751383
Chlorophyll	16161647?16
Lutein	15151525?4
Manganese	13171521136
Calcium	555554

Lipids

Nutrient	% of RDA
Oleic acid (Omega-9)	176220200314?244
Palmitic acid (Saturated)	48484873?95
Alpha-linolenic acid (Omega-3)	576943

Vegan dishesSimple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

3 kg 333 gram

Servings: 20 (1 serving ≈ 9 gram)

Digestion time: 3 hour

Have a bowl of ice water ready for cooling. Bring water to a boil in a small saucepan and blanch the basil (50 g) for exactly 10 seconds.

Immediately transfer the basil to the ice water for about 2 minutes. Drain and dry them thoroughly so no excess water remains.

Place the basil in a blender, add the olive oil (137 g), and blend for 1–2 minutes until smooth and vividly green.

Strain the oil through a fine sieve. Cool and transfer it to a clean covered container.

(1)

Published: 15.11.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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