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Old 06-13-2006, 08:49 PM   #1
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Infusing EVOO with Rosemary

I like to rub my steaks with vegetable oil then with rosemary.(then cracked pepper)
I had the idea of infusing the oil with the rosemary. That led me to think EVOO would be better.
I placed several sprigs of Rosemary in a squeeze bottle with EVOO, then added a couple of cloves of garlic.

Do I need to heat the oil to "activate" the rosemary/garlic? Do I need to keep it in the refrigerator? or just leave it out? I leave my EVOO out and it does not seem to spoil. I guess I use it fairly rapidly.

Your thoughts and experiences would be appreciated, as well as suggestions for other oil infusions.

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Old 06-13-2006, 09:18 PM   #2
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Infusing Olive Oil with other flavours?
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Old 06-13-2006, 09:46 PM   #3
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Not a good idea to keep for a long time because of possible botulism. Heat with the rosemary--soft bubbles--and do it again in a week.
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Old 06-14-2006, 05:19 AM   #4
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if i had a jar of oil for every flavor i wanted, i'd have no space in my kitchen. i only make enough for whatever i need at the moment. i put the rosemary, garlic, chilis or whatever in a small pan, add the olive or canola oil, and slowly bring it up to temperature
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Old 06-14-2006, 11:48 AM   #5
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Oil infused with fresh herbs, fresh garlic, fresh chiles, etc. mustbe kept refrigerated and used up within a week or so because of the risk of botulism.

Same with roasted or cooked herbs/garlic, etc.

DRY herbs can be used in oil and last longer, but i would still refrigerate.

In the alternative, you can properly acidify the oil with citric acid to eliminate the risk of botulism.

Heating the oil will bring out the flavor. Or you can process in a food processor and strain.
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Old 06-14-2006, 08:28 PM   #6
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Since I posted the original question, and reading your replies, I had a BFO...(Blinding Flash of the Obvious)... and googled the subject.

this is what I found... http://www.diynetwork.com/diy/cr_diy...277178,00.html

She suggests shelf life of up to 6 months. Is there a difference in her assumptions from our own concerning durability? I tend to agree with you guys on the one to two- or three weeks in the frige, but 6 months?

What am I missing?
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Old 06-14-2006, 09:00 PM   #7
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I wouldn't want to take a chance with that. Botulism is a very serious problem and there have been many warnings on the subject of infused oils and their very short safe life span. Commercial bottlers have a better grasp on making those products successfully and I'd leave it to them except for very short term concoctions.
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Old 06-14-2006, 10:31 PM   #8
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O.K., I'm convinced... I have now read several scholarly-like articles on this subject and I now believe that oil infusions can be great additions to my cooking, but time is of the essence (pun intended)... two weeks or less is the new rule.

Thanks for your inputs
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Old 06-14-2006, 10:58 PM   #9
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Quote:
Originally Posted by Hopz
What am I missing?
The major problem is with the garlic in your recipe. Pay attention to that line from the DIY site that says, "As for the shelf life of the infused oil, Annette says that depends on what type of ingredients you place in the bottle." Go back and look at that page very carefully - galric is not mentioned at all!

The link Ironchef posted is where we have already discussed this topic in the past ... and posting that link was to save us from having to "reinvent the wheel", yet again.
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Old 06-15-2006, 10:18 AM   #10
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I missed the Ironchef link. I Did not recognize it as a link, maybe all the colors threw me off.

Thanks for your input Michael, I will give it consideration.
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