RE: [CH] Safety of olive oil dip
Kristofer Blennow (kristofer@blennow.se)
Fri, 2 Jul 1999 17:35:58 +0200
On 2 Jul 99, Parkhurst, Scott Contractor wrote:
> 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"?
No way. The problem is the water content. If you press garlic cloves
you will get oils and water. The water allows Clostridium Botulinum
to grow, when the environment gets anaerobic.
If you could extract pure "garlic oil" (whatever that would be) it
could work. Not sure though, be it that the most garlicky aromas are
oil soluble, what probable water soluble nuances would get lost.
Best you can do, is press the garlic into the oil, store in fridge,
and consume within a few weeks. You will get full flavour from garlic
very quickly, within hours, so the garlic taste is not a problem.
Other spices will take much longer time to come out.
Kristofer