RE: [CH] Safety of olive oil dip
Parkhurst, Scott Contractor (PARKHURS@LEAV-EMH1.ARMY.MIL)
Fri, 2 Jul 1999 09:21:30 -0500
>Is there a way to infuse garlic into the olive oil to
>give a strong garlic flavor without risking botulism,
>and also be able to store it safely for some time.
I would think it safe to press the garlic cloves to
extract the oil and mix it with the olive oil. Kind of
like mixing corn oil and canola oil. They press
olives to get the oil and it is safe. If you keep
the vegetable matter out of the oil it should be OK.
Anybody know of a flaw in this "logic"?
Scott... Not a food safety expert (but I play one
on TV)... KCK