Sometimes the best pantry staples are the simplest. Stripping away the shallots, garlic, and dried spices leaves you with an exceptionally clean, vibrant finishing oil: fruity olive oil, the unmistakable floral aroma of basil, and the sharp, clean heat of fresh Thai bird’s eye chilis.
Because there are only three ingredients, technique matters: you want gentle heat to extract the oils and color without scorching the olive oil or browning the herbs.
The Ingredients
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1 cup extra virgin olive oil (use a good, fruity everyday EVOO)
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6–8 fresh Thai bird’s eye chilis
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1 packed cup fresh basil leaves (Thai basil or sweet Italian basil both work beautifully)
Key Prep Tip: Zero Moisture
Rinse your chilis and basil thoroughly, then pat them completely dry with paper towels or a salad spinner. Any lingering water droplets will cause sizzling splatter when hitting the oil and dilute the pure infusion.
How to Use It
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Drizzling: Over fresh burrata, sliced garden tomatoes, or avocado toast.
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Finishing Pasta & Grains: Toss through warm pasta, polenta, or farro with a squeeze of fresh lemon.
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Dipping: Pour into a shallow dish with coarse sea salt and dip crusty sourdough or focaccia.
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Seafood & Proteins: Brush over grilled shrimp, salmon, or roasted vegetables straight off the heat.
Storage & Safety Note
When infusing olive oil with fresh, low-acid produce (like fresh peppers and herbs), store the finished oil in an airtight bottle in the refrigerator and use it within 7 to 10 days. If the olive oil solidifies in the fridge, let it sit on the counter for 10 minutes to liquefy before pouring.
