Quote:
Originally Posted by T.G
Greg, I wouldn't mind seeing that recipe if you have a link for it.
One of the reasons I made this though was that I wanted a shelf stable infused oil I could just pour back into bottle after straining. I can always sprinkle some salt into the oil once it's served on a small platter.
BTW, now that the oil has cooled off, the garlic flavor is coming though much better. Could have also just needed some aeration time.
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Adam, does the time/temp make this shelf stable? I know it's not recommended to store garlic in olive oil, the risk of botulism being an anaerobic environment.