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 Fri, 10 Sep 2010 16:41:41 +0000 http://wordpress.org/?v=2.3.3 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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