Bring 2 cups of water to boil in a small saucepan. Submerge the basil leaves in the water for 10 seconds or until completely wilted. Shock under cold running water. Blot the leaves on a paper towel to dry them. Place in a blender with the olive oil and puree for 15 seconds or until completely pureed. Reserve oil in a squeeze bottle. Will keep for 1 week refrigerated.