Flavoured oils

ScoobieGirl

Pink-winged, many thanks for finding that thread - I did do search of the forums but it turned up threads using it for ear infections and the like!! Think I need to brush up on my search skills - you always seem to find things so quickly!

Thanks to for the link to the FSA - proable explains why there isn't too many threads on it. - Think I'll splash out on a shop bought one.

Skint_Catt

:hello:

Does anyone know how to make garlic infused olive oil. Is it as simple as putting garlic into oil and leaving it for days/weeks? My mum wants to make some but all I can find on google is talk of dutch ovens - which we haven't got!

Thanks

C xx

floyd

This is from the Food Standards Agency website

Is it safe to make my own flavoured oils at home using herbs?

Lots of different types of flavoured oil are available in the shops, containing garlic, peppercorns, chilli and various herbs including rosemary, oregano and bay leaves, and these often have a long shelf life. But it's not a good idea to make flavoured oils at home unless you are going to use them immediately.

This is because plants, including herbs and spices, can carry spores produced by bacteria. Occasionally, they could carry spores of a type of bacteria called Clostridium botulinum, which can cause botulism. This is a very unpleasant disease, which is rare in the UK, but can be fatal.

Clostridium botulinum multiplies in places without any oxygen, so if there are spores on plants such as herbs and garlic, putting them in oil can create the right conditions for the bacteria to multiply, particularly if the herbs are fresh or wet.

Companies that produce flavoured oils and foods preserved in oil are expected to take Clostridium botulinum into account and formulate their products to make sure that this type of bacteria doesn't multiply.

Even though recipes for flavoured oils can be found in cookery books, magazines and websites, these might not have considered the risk of botulism. So if you would like to make your own flavoured oil, the safest option is to make a small quantity and use it on the day you have made it. If you have some oil left over, put it in the fridge straight away and use it within a week. Some oils can go cloudy or become solid in the fridge, but if this happens don't be tempted to leave it at room temperature, because this might not be safe.

Skint_Catt

Thanks, but if I was to make it for the day I use it how would I?

Pink.

Hi Skint_Catt,

There's an earlier thread with some instructions on how to make garlic oil in small quantities for using quickly so I've added your thread to it to keep the replies together.

Pink

nesssie1702

The science behind the problem with making your own infused oils is that items like chilli and garlic can have certain bacteria on them that grow without oxygen (such as Clostridium botulinum).

So, when you put these into oil, it's the perfect growing medium for the bacteria. It's a potential recipe for disaster if the oil is kept and stored.

Puzzledbubbles

I know im always asking questions on various boards but hopefully you guys can help

We have an abundance of Chilli's and have been using them throughout the summer, now we are left with a fair few to preserve to last us a while.

We have been thinking about making some Chilli oil (with the chilli's in the bottle) and were wondering what the best way to do it would be ....

Do you just bung them in and top up with oil?
Does it make any difference what oil you use?
How Chillified does the oil turn out?

Thank you for reading

Puzzled

zippychick

Hi Puzzled

there is an older thread on flavoured oils - do read and see what you can find! Of course, do be careful - i know botulism is something to be aware of .

I am jealous of your chillis - waiting for my plants to blossom

Do letus know how you get on
thanks
Zip

Puzzledbubbles

Thanks Zippy Am off to read now

Hope yours bloom soon! We are very lucky and have a sun trap for a garden

Puzzledbubbles

OMG thank you so much! I didnt even know what Botulism was (i should be blonde)

After reading the health risks we are going to stick to trying and freezing them Much safer and much less chance of making us (or anyone else) ill - i can do that just fine with my dubious cooking skills (OH says not true but he is biased)

Thank you again!!!!