RE: [CH] Safety of olive oil dip

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	>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. 

	Pure garlic oil, (no water content) is more like what I
	was refering to.  Since oil and water don't mix,  (unless
	there is some sort of emulsifier involved) you should
	be able to separate them.  The olive oil industry does
	this all the time.  Although, I don't know if trying it with
	garlic is practical on a small scale operation at home.
	And, as you stated, the quality issue (of the garlic oil)
	is questionable.  

	Anybody out there know how much garlic it takes to 
	get a teaspoon of pure garlic oil?  Anybody ever try this
	before?

	Scott... ready for a long Independence Day weekend... KCK

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