Comments on: Garlic Infused Olive Oil - DON’T Try This At Home! http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/ Chi mangia bene vive bene Mon, 01 Dec 2008 19:19:17 +0000 http://wordpress.org/?v=2.3.3 By: Bob Greggo http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-35 Bob Greggo Thu, 06 Nov 2008 21:59:55 +0000 http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-35 I haven't been trying to create garlic infused olive oil but your article did catch my attention regarding illness because I regularlly take fresh whole peeled garlic cloves (2 cups)and put them into a food processor and then drizzle about 1/2 oz. of olive oil. After chopping the garlic it is put into a sealable plastic bowl and stored in the refridgerator until used for cooking. I find this keeps the garlic in good shape for about 3 to 4 weeks. Do you see a problem with doing this ? Thank you, Bob I haven’t been trying to create garlic infused olive oil but your article did catch my attention regarding illness because I regularlly take fresh whole peeled garlic cloves (2 cups)and put them into a food processor and then drizzle about 1/2 oz. of olive oil. After chopping the garlic it is put into a sealable plastic bowl and stored in the refridgerator until used for cooking. I find this keeps the garlic in good shape for about 3 to 4 weeks. Do you see a problem with doing this ?
Thank you,
Bob

]]> By: jm http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-34 jm Tue, 04 Nov 2008 23:21:07 +0000 http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-34 That's why you "dry" your herbs, or in this case garlic, FIRST. Removing all the water content keeps the botulin from becoming a problem. Putting fresh foods of ANY kind in an olive oil is always a terrible idea. Also, heating the oil and herb above 120 F is supposed to kill the bacteria. That’s why you “dry” your herbs, or in this case garlic, FIRST. Removing all the water content keeps the botulin from becoming a problem. Putting fresh foods of ANY kind in an olive oil is always a terrible idea. Also, heating the oil and herb above 120 F is supposed to kill the bacteria.

]]> By: Bear http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-33 Bear Sat, 25 Oct 2008 05:47:29 +0000 http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-33 I tried making garlic infused olive oil at home before, without acid or refrigeration. :-0 I didn't get sick, but the oil got moldy. I tried making garlic infused olive oil at home before, without acid or refrigeration. :-0

I didn’t get sick, but the oil got moldy.

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