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View Diary: Tales from the Larder: Olive, the Empress of Oil (part 1) (131 comments)

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  •  It's not the oil that goes bad (2+ / 0-)
    Recommended by:
    Ahianne, ninkasi23

    It's the stuff in the oil.  Botulism grows in the absence of oxygen.  Any oil will produce an air-tight seal around garlic, rosemary, basil, etc. and encourage growth of botulism bacteria, which are naturally present on just about everything.

    Cooking the resulting oil will not remove the botulism toxin.

    The best bets are either:

    1. make and use garlic oil quickly
    1. infuse the oil with the garlic over low heat, then strain out the garlic/rosemary/basil/vegetable matter
    1. keep it in the fridge, but not for more than a few weeks

    No on Prop 8::Sometimes I get to hitch a ride on the Democratic Bus--they let me stand on the back bumper.

    by steve04 on Fri Nov 20, 2009 at 04:12:37 PM PST

    [ Parent ]

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