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Home Food & Wine Recipes Salads Thai Basil, Ginger and Garlic Infused Olive Oil

Thai Basil, Ginger and Garlic Infused Olive Oil

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Description

26-4 Fall Issue
Entertaining the Bakersfield Way by Miles Johnson

Infused oils are super-simple and make thoughtful hostess, birthday, or holiday gifts.
 

Ingredients

  • 2 sprigs of Thai basil
  • 2 cloves of fresh garlic
  • Fresh root of ginger
  • EVOO (Extra Virgin Olive Oil)
  • Glass container with air-tight closure

Methods/steps

  1. The first thing to do is place your EVOO in a large sauté pan (enough to almost fill each glass container you plan to use) over the lowest heat setting you can.
  2. Wash your basil and pat dry, remove the skin from a couple cloves of fresh garlic, and thinly slice your ginger root.
  3. Place your garlic cloves and sliced ginger root in the glass container followed by the basil. Be sure to gently “bruise” the basil by pinching it just prior to placing in the container; this will help to release the flavor into the oil.
  4. Fill the container with the warmed EVOO and seal.
  5. Place in a dark location until the container and contents reach room temperature, then refrigerate.
  6. Because olive oil is a mono-saturated fat it must be refrigerated (especially with the addition of the herbs) or it will turn rancid in a matter of days.
  7. An added tip is to place the container in a paper bag so as to shield it from any light source while in the fridge.
To get a really good flavor into your oil the sealed container should remain undisturbed for at least two weeks. Then, you can strain the oil from the other ingredients or leave them in—just know that the flavor will become stronger over time.

Additional Tips

Infused oils are super-simple and make thoughtful hostess, birthday, or holiday gifts.