Hi,
I've read a lot about not storing garlic in olive oil because of the possibility of botulism but most of it appears to refer to raw garlic. I've boiled a half pound of cloves in hot oil till they became soft and just lightly browned around the edges, about 30 minutes. Does this run the same risk or can it be safely stored in the fridge for a few months?
Thanks,
Chris
I've read a lot about not storing garlic in olive oil because of the possibility of botulism but most of it appears to refer to raw garlic. I've boiled a half pound of cloves in hot oil till they became soft and just lightly browned around the edges, about 30 minutes. Does this run the same risk or can it be safely stored in the fridge for a few months?
Thanks,
Chris