A flavorful and aromatic olive oil infused with fresh Thai basil, perfect for salads, pastas, or as a dipping oil for bread.
10 minutes
A flavorful and aromatic olive oil infused with fresh Thai basil, perfect for salads, pastas, or as a dipping oil for bread.
1. Blend Basil and Olive Oil
Combine the fresh Thai basil and olive oil in a blender. Blend until the mixture is smooth and well-pureed.
2. Simmer the Mixture
Pour the pureed mixture into a small saucepan and set it on the stove over medium heat. Bring the mixture to a simmer, watching closely for when it starts to bubble. As soon as bubbles form, remove the saucepan from the heat.
3. Cool and Strain the Oil
Allow the infused oil to cool down to room temperature. Once cooled, strain the oil through a fine-mesh strainer to remove any basil solids, ensuring a smooth and clear infused oil.
4. Store the Infused Oil
Transfer the strained basil oil into an airtight container and store it in the refrigerator, where it will keep for up to one week.
Use the Thai Basil Infused Olive Oil as a base for a vinaigrette, whisking it with rice vinegar, a touch of fish sauce for umami, and a sweetener like honey. This can dress a Thai beef salad, a green papaya salad, or a simple mixed greens salad.
Add a few cloves of smashed garlic or some thinly sliced shallots to the oil during the infusion process. This will give the oil a savory and slightly sweet undertone that's great for cooking or as a finishing oil.
Marinate chicken, shrimp, or tofu with the infused oil, some lime juice, garlic, and additional Thai spices like lemongrass and ginger. This will prepare the protein with a flavorful crust when grilled or pan-seared.
For a spicy kick, add a dried Thai chili or a few flakes of red pepper during the infusion process. The heat will add an exciting dimension to the oil that's perfect for drizzling over pizzas or into soups.
Add the zest of a lime, lemon, or orange to the infusion process. The citrus zest will provide a bright and zesty note that complements the anise-like flavor of the Thai basil. Be sure to avoid the white pith as it can introduce bitterness.
Choose a high-quality extra virgin olive oil with a flavor profile that complements the Thai basil. You want an olive oil that's fruity or grassy rather than one with a peppery finish that might compete with the herb's flavor.
After the infusion process, strain the oil through a fine-mesh sieve or cheesecloth to remove all the basil leaves and any small particles.
To reduce the risk of bacteria, particularly botulism, ensure all utensils are clean, and consider adding a small amount of acid, like vinegar, to the recipe to lower the pH.
Use the freshest Thai basil you can find. The essential oils in the leaves are what will infuse your olive oil, and these are at their peak when the leaves are fresh and vibrant.
Think about the dishes that will benefit from your Thai Basil Infused Olive Oil, such as salad dressings, as a finishing oil for soups and pastas, or for dipping bread.
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