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 Sun, 05 Feb 2012 02:48:21 +0000 http://wordpress.org/?v=2.3.3 By: Rebecca http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-67 Rebecca Fri, 09 Dec 2011 17:45:19 +0000 http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-67 Simmer oil with cloves of garlic for 25 minutes. Let oil cool. Strain out garlic cloves and pour in to sterilized bottles. Use within 3 months. Wa-la! NO botulism and delicious garlic infused oil!!! Simmer oil with cloves of garlic for 25 minutes. Let oil cool. Strain out garlic cloves and pour in to sterilized bottles. Use within 3 months. Wa-la! NO botulism and delicious garlic infused oil!!!

]]> By: Ed Anderson http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-65 Ed Anderson Sat, 10 Sep 2011 21:03:38 +0000 http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-65 Microwave the garlic for 20-30 seconds at full blast if you are worried about botulism, works fine for me! Microwave the garlic for 20-30 seconds at full blast if you are worried about botulism, works fine for me!

]]> By: Amber http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-64 Amber Sun, 28 Aug 2011 01:40:27 +0000 http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-64 So if I put garlic in my EVOO and add fresh lemon juice and store in fridge I should be fine? :) So if I put garlic in my EVOO and add fresh lemon juice and store in fridge I should be fine? :)

]]> By: a http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-53 a Sat, 07 Aug 2010 05:33:02 +0000 http://www.oliveoilpassion.com/garlic-infused-olive-oil-dont-try-this-at-home/#comment-53 Botulism only occurs in sealed bottles, without any exposure to air. It is rare but deadly. It takes 250 degrees to kill, not 120. The mold was probably something else completely different. Simplest solution is to use the garlic while it's still fresh. Botulism only occurs in sealed bottles, without any exposure to air. It is rare but deadly. It takes 250 degrees to kill, not 120. The mold was probably something else completely different. Simplest solution is to use the garlic while it’s still fresh.

]]> 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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