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Old 10-07-2004, 01:32 PM   #11
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send some to me, i'll be the guinea pig :D
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Old 10-07-2004, 01:32 PM   #12
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Quote:
Originally Posted by mudbug
changing the topic slightly, I am thinking of giving rosemary-infused olive oil out as gifts this Christmas because I have such a humoungous amount of the plants. Anybody done this? What do I need to do?
Recipe here:
http://homecooking.about.com/library/archive/blcon3.htm

For a commercial product, the FDA would require you to add citric acid (sour salt) to inhibit botulism. Refrigeration should do the trick, but it's not a bad idea anyhow.

Make sure the olive oil's fresh, of course.
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Old 10-07-2004, 01:36 PM   #13
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thanks, LMJ. This is just to give out to the neighbors (and buckytom if he's nice to me), so no FDA worries here.
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Old 10-07-2004, 01:44 PM   #14
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Quote:
Originally Posted by mudbug
thanks, LMJ. This is just to give out to the neighbors (and buckytom if he's nice to me), so no FDA worries here.
Okay, just make sure they keep it in the fridge. :)
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Old 10-07-2004, 01:45 PM   #15
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will so advise, along with my warmest holiday greetings. actually, I'm lucky in the neighbor department - they are all great.
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Old 10-07-2004, 01:51 PM   #16
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i will keep it in the fridge to be sure. anything that the most wonderful, beautiful, intelligent, witty, vivacious, funny, and all around greatest person in the world named mudbug makes should be savored and appreciated in perpetuity. (how's that mudbug?) :D
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Old 10-07-2004, 01:54 PM   #17
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uncannily accurate, buckytom! sigh.....OK, send me your address.
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Old 10-07-2004, 07:00 PM   #18
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There is a product on the market that is Liquid Garlic and is intense. I comes in a little green bottle with a pointy green cap shaped like a whole garlic. It is OK, but I still prefer the fresh stuff.
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Old 10-07-2004, 07:06 PM   #19
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There is a product on the market that is Liquid Garlic and is intense. I comes in a little green bottle with a pointy green cap shaped like a whole garlic. It is OK, but I still prefer the fresh stuff.
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Old 10-07-2004, 07:27 PM   #20
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Quote:
Originally Posted by GB
Keeping garlic in olive oil is a recipe for botulism if you keep it too long. The max you should keep it that way is a week or else you are asking for trouble. True many people do this with no ill effect, but botulism is not something you want to take chances with. It will kill you and in a very painful and horrible way.
Egads! I didn't know about possible botulism! Luckily I've never kept my fresh garlic and oil for very long. Thanks for this info!

GB, what I more normally do is when I make Aglio et Olio (or Olive oil and Garlic) pasta, I saute lots of minced garlic in olive oil. I usually make a medium jar full because I prefer working on garlic in big batches for the economies of scale. Then I top the jar up with more olive oil to prevent oxidation. I typically use this all up in about four weeks for pasta and for basic sauteing with garlic. Is this another recipe for botulism?
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