# Wasabi Olive Oil...possible? **URL:** \ **Category:** Cafe Society\ **Created:** [May 6, 2009, 8:33pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584 "2009-05-06T20:33:15Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![Critical1](https://avatars.discourse-cdn.com/v4/letter/c/3e96dc/32.png) [@Critical1](https://boards.straightdope.com/u/Critical1)\ **Post date:** [May 6, 2009, 8:33pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/1 "2009-05-06T20:33:15Z")
I make a lot of flavored oils usually by simply adding spices to a wine bottle and then filling with olive oil and waiting a couple weeks. (if you like spicy, try 1/4 cup crushed red pepper flakes in a standard wine bottle full of olive oil…it turns a really cool red) anyway Wasabi powder is really fine and I am wondering how well this would work (and for that matter how it would taste) and of course if there are any potential problems like the whole garlic+oil=death thing. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [May 6, 2009, 8:37pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/2 "2009-05-06T20:37:58Z")
[It’s been done](http://www.japandon.com/images/wasabi_olive_oil.jpg). ---
**Author:** ![Claire\_Beauchamp](https://avatars.discourse-cdn.com/v4/letter/c/ec9cab/32.png) [@Claire\_Beauchamp](https://boards.straightdope.com/u/Claire_Beauchamp)\ **Post date:** [May 6, 2009, 8:52pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/3 "2009-05-06T20:52:40Z")
Any time you put organic material in an anaerobic environment, the chance is always there. Using dried herbs/spices reduces the risk because of the low moisture, but the risk isn’t zero. ---
**Author:** ![Olentzero](https://avatars.discourse-cdn.com/v4/letter/o/90ced4/32.png) [@Olentzero](https://boards.straightdope.com/u/Olentzero)\ **Post date:** [May 6, 2009, 9:32pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/4 "2009-05-06T21:32:11Z")
> [@Critical1](#): > > the whole garlic+oil=death thing. Do what now? Please clarify. ---
**Author:** ![emmaliminal](https://avatars.discourse-cdn.com/v4/letter/e/7bcc69/32.png) [@emmaliminal](https://boards.straightdope.com/u/emmaliminal)\ **Post date:** [May 6, 2009, 9:38pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/5 "2009-05-06T21:38:27Z")
[QUOTE=Wikipedia] Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products. [/QUOTE] [link](http://en.wikipedia.org/wiki/Garlic#Culinary_uses) ---
**Author:** ![Critical1](https://avatars.discourse-cdn.com/v4/letter/c/3e96dc/32.png) [@Critical1](https://boards.straightdope.com/u/Critical1)\ **Post date:** [May 7, 2009, 4:46am UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/6 "2009-05-07T04:46:31Z")
> [@Claire\_Beauchamp](#): > > Any time you put organic material in an anaerobic environment, the chance is always there. Using dried herbs/spices reduces the risk because of the low moisture, but the risk isn’t zero. using wasabi powder should do the trick, at least as well as the trick can be done. I am gonna give this a shot. ---
**Author:** ![Fuzzy\_Dunlop](https://avatars.discourse-cdn.com/v4/letter/f/848f3c/32.png) [@Fuzzy\_Dunlop](https://boards.straightdope.com/u/Fuzzy_Dunlop)\ **Post date:** [May 7, 2009, 12:57pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/7 "2009-05-07T12:57:26Z")
> [@Critical1](#): > > using wasabi powder should do the trick, at least as well as the trick can be done. I am gonna give this a shot. Why olive oil? It doesn`t seem like a very good oil for wasabi. ---
**Author:** ![FallenAngel](https://avatars.discourse-cdn.com/v4/letter/f/5daacb/32.png) [@FallenAngel](https://boards.straightdope.com/u/FallenAngel)\ **Post date:** [May 7, 2009, 5:02pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/8 "2009-05-07T17:02:08Z")
Trader Joe’s has a wasabi sesame oil that is absolute heaven on just about any kind of seafood. I’d gladly give an olive oil a shot based on that. ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [May 7, 2009, 7:46pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/9 "2009-05-07T19:46:27Z")
> [@Critical1](#): > > I make a lot of flavored oils usually by simply adding spices to a wine bottle and then filling with olive oil and waiting a couple weeks. (if you like spicy, try 1/4 cup crushed red pepper flakes in a standard wine bottle full of olive oil…it turns a really cool red) I’m gonna give this a shot. A little chili oil over linguine is simple and awesome. I usually infuse oils by steeping the desired herb in the oil over very low heat - didn’t know you could do it just by letting them sit. So I’m assuming you’re using a good, quality extra virgin olive oil for this chili oil? Something pale and neutral-tasting, that’ll really take the color? ---
**Author:** ![Claire\_Beauchamp](https://avatars.discourse-cdn.com/v4/letter/c/ec9cab/32.png) [@Claire\_Beauchamp](https://boards.straightdope.com/u/Claire_Beauchamp)\ **Post date:** [May 7, 2009, 7:54pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/10 "2009-05-07T19:54:13Z")
> [@Shark\_Sandwich](#): > > So I’m assuming you’re using a good, quality extra virgin olive oil for this chili oil? Something pale and neutral-tasting, that’ll really take the color? Those two things are opposites. A high-quality, extra-virgin olive oil will (should) have a lot of distinct flavor and is usually a dark gold to greeny-gold. “Pure” olive oils are lighter in color and flavor. ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [May 7, 2009, 8:03pm UTC](https://boards.straightdope.com/t/wasabi-olive-oil-possible/495584/11 "2009-05-07T20:03:41Z")
> [@Claire\_Beauchamp](#): > > Those two things are opposites. A high-quality, extra-virgin olive oil will (should) have a lot of distinct flavor and is usually a dark gold to greeny-gold. “Pure” olive oils are lighter in color and flavor. Sorry 'bout that; I missed the “or” before the last sentence. **Critical1** mentions the red color the oil takes on, so I’m assuming he/she is using a light-colored oil to start with.