Toasted garlic oil

[CherylO]

I have a beautiful bottle of garlic toasted olive oil from Williams Sonoma. I recently went through the oil which left the garlic at the bottom. I have added fresh olive to the bottle to replenish the supply. Is this safe to do? Will the garlic go bad. Should I just rinse it all out and re-use the bottle that way?

[donleyk]

I'll be interested in this answer too. I didn't think it was safe to use, but I may be thinking of vinegars...

[MrsReber]

I didn't think that was safe, either. I don't think it's just vinegar, I think that goes for the oils as well. Can't say I wouldn't be tempted to do the same, though. I think I'd just re-use the bottle after tossing the garlic and make my own flavored oil.

[makedah]

I would think that would produce some rancid oil fairly quickly. I don't know if rancid oil will make you ill, but it will smell bad and probably taste bad, too.

I think it would be fairly easy (and fun!) to make your own oil. I know that toasted garlic oil is DELICIOUS. A friend bought me the mediterranean oil for my birthday a couple of years ago. I had to toss it because I didn't use it quickly enough.

[This message has been edited by makedah (edited 03-23-2001).]

[donleyk]

Thanks Vanessa!

[makedah]

Yes, thanks Vanessa! I would have hated to give someone botulism! I do have some recipes for chile oil and lemon oil, so I figured garlic oil would be as simple. I guess not... http://www.cookinglight.com/bbs/redface.gif

[This message has been edited by makedah (edited 03-23-2001).]

[Leanne]

I was under the impression that as long as the garlic/herbs, etc stayed covered in oil, you're OK. But I actually have no idea - I just think I heard that somewhere. (maybe here!! http://www.cookinglight.com/bbs/smile.gif)

[Vanessa]

Found this information maybe it will answer your questions: http://www.cookinglight.com/bbs/smile.gif
Garlic-in-oil mixtures, sold in jars in grocery stores, are popular with the busy cook. But making your own garlic, herbs or hot peppers-in-oil mixtures can be hazardous to your health, because bacteria that cause botulism can grow.
It is important to keep food safety in mind when storing low-acid vegetables such as garlic, mushrooms and chili peppers or herbs in oil, warns Carolyn Raab, food and nutrition specialist with the Oregon State University Extension Service.

"These low-acid foods can be a source of 'Clostridium botulinum' bacteria," said Raab.

Clostridium botulinum produces a toxin that causes botulism, a cause of fatal food poisoning. Because these bacteria are found naturally in soil, water and air, they could be found in any low acid food and begin to grow and produce toxin when the conditions are right.

"Commercial garlic-in-oil mixtures are acidified to prevent bacterial growth," she said. "Most of these store-bought products can be stored safely at room temperature. Look for storage instructions on the label."

Unfortunately, do-it-yourself acidification of homemade herb or vegetables-in-oil mixtures is risky, because not enough research has been conducted to know how much acid is needed to prevent bacterial growth, she said.

Raab recommends the following hints for safely making and using herb, vegetables and garlic-in-oil mixtures:

If you make homemade mixtures with fresh vegetables or garlic, refrigerate them and don't keep them any longer than three weeks. After three weeks of refrigeration, botulinal toxin could have formed.

Remove the vegetables after flavoring the oil and the bacteria will not have a food source for growth.
Use dried vegetables, garlic or herbs to flavor oil. These do not contain enough water to foster bacterial growth. Dried vegetables, garlic or herbs-in-oil mixtures can be stored safely at room temperature. Refrigeration may delay rancidity.

Tomatoes-in-oil mixtures are safe, as tomatoes are high in acid and will not foster botulism-causing bacterial growth. Refrigeration may delay rancidity.
Don't use vegetables-in-oil mixtures that show any signs of spoilage such as bubbling or cloudiness.

[CherylO]

Thanks Vanessa, I will toss the old and reuse the bottle.

CherylO