Blanch the basil by tearing the leaves from the stem, boiling them for 10 seconds, and then placing them in an ice bath.
Blend the blanched basil with grapeseed oil until smooth, then add olive oil and blend again.
Refrigerate the mixture for at least 8 hours to allow the flavors to blend.
Strain the basil oil through cheesecloth, squeeze out excess oil, and transfer to a squeeze bottle. Refrigerate for about 1 month.
