Guest guest Posted October 23, 2001 Report Share Posted October 23, 2001 At 10:49 PM 10/21/01 +0000, you wrote: > Thinking about infusing some herbs in some good quality olive oil, >packaging it in fancy bottles and giving to my family this Christmas. >You see this sort of thing in the gourmet shops all the time, and I'm >wondering.....should I use dry herbs only? I'm concerned about moisture in >the fresh herbs contaminating the oil. I'm not planning on heating >them, but want to start the infusing now so the herb flavor will have time to >seep into the oil. > > Anyone ever done this at home or have suggestions? > >Christy Christy, seems to me this is a GREAT way to grow botulism. Infusing them in vinegar would be a lot safer. Your source for superb Essential Oils, Aromatherapy Accessories, Information, Books and more! Visit us at: <http://www.naturesgift.com> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2001 Report Share Posted October 23, 2001 In a message dated 10/23/01 5:51:41 AM Pacific Daylight Time, marge@... writes: << Christy, seems to me this is a GREAT way to grow botulism. Infusing them in vinegar would be a lot safer. >> LOL! That's what everyone keeps saying. But I just keep wondering about all those bottles of salad oils in the fancy stores with the herb sprigs floating in them? They must have preservatives, then, eh? I've got to get back to Bed Bad & Beyond to check the labels, I am sooooo curious now. I just glanced at them and thought what a great homemade gift idea! I guess.....NOT! Christy *****-------------- *****-------------- *****-------------- --------------------- --------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2001 Report Share Posted October 24, 2001 FuFuNo1@... wrote: > LOL! That's what everyone keeps saying. But I just keep wondering about >all those bottles of salad oils in the fancy stores with the herb sprigs >floating in them? They must have preservatives, then, eh? the mass market oils use dried herbs, not fresh. it's the water in the fresh herbs that causes problems, but since herbs can be dried and then kept for ages, there's far less concern over the water content. you can always feel free to infuse fresh herbs, strain them out, then dry new herbs on the sprig, then use them to 'decorate' your oil. i've done it - got the best results with rosemary or garlic. ~risa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2001 Report Share Posted October 24, 2001 Olive oil has been used to preserve foods for centuries. The herbs are safe in the oil as long as they are not exposed to air. When the level of oil goes down past the herbs, you either remove the herbs, or " top off " with more oil. I have been making infused oils for years, and haven't had one go bad. Of course they don't stick around long enough. LOL Of course, I sterilize ALL of my containers and equipment before I start and I heat the oil oil and the containers before I pour in my oil. Heidi ----- Original Message ----- From: <FuFuNo1@...> > LOL! That's what everyone keeps saying. But I just keep wondering about > all those bottles of salad oils in the fancy stores with the herb sprigs > floating in them? They must have preservatives, then, eh? I've got to > get back to Bed Bad & Beyond to check the labels, I am sooooo curious now. > I just glanced at them and thought what a great homemade gift idea! I > guess.....NOT! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2001 Report Share Posted October 24, 2001 Risa Are you talking about putting the fresh herbs in the oil? Like the expensive oils you see in the gourmet grocery stores? Looks pretty cool. Do you dry them first? The ones in the stores look not dried. Or maybe it is because they " puffed " out because of being immersed in the oil? Just wondering. Cate Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 The problem with making oils is primarily with garlic. The garlic when stored in an anaerobic atmosphere (i.e. in oil) will develop botulism spores. I would definately not use garlic in this manner unless I was planning to store in fridge and then only for a day or two. Very dangerous stuff. I'm sure you can do a search for herbal oils AND botulism and get all the details. HTH Stacey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 oops, forgot to mention. It's only the home-made variety that develops botulism. The commercial stuff is treated in some manner (can't remember what it is that does it) to kill off the spores. HTH Stacey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2001 Report Share Posted October 26, 2001 In a message dated 10/24/01 12:42:26 PM Pacific Daylight Time, hscholes1@... writes: > I have been making infused oils for years, and > haven't > Heidi, I congratulate you on your quick use of your flavored olive oils. My big concern is that when giving them as gifts you do not have control over how the end user uses them or stores them. If someone were to become sick or have a gift I gave them go bad (even with instructions) I would be easily mortified, even if I tried to convince myself that they did not follow my directions. If giving these as gifts, do so at your own risk. What works great for you may not work so great for someone else's mother-in-law. lynn in valencia lavender bluffs bath and body " A little touch of heaven in your bath " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2001 Report Share Posted October 27, 2001 This is so true. We had a very bad case of poisoning a couple of yrs. ago on a cruise ship and the culprit was the bottled garlic. Go figure, I buy it all the time but it does get used up fairly quickly around here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2001 Report Share Posted October 27, 2001 Cates3Gems@... wrote: >Risa >Are you talking about putting the fresh herbs in the oil? Like the expensive >oils you see in the gourmet grocery stores? Looks pretty cool. Do you dry >them first? The ones in the stores look not dried. Or maybe it is because >they " puffed " out because of being immersed in the oil? Just wondering. well, commercial oils can get away with fresh-er herbs because they have the sterile facilities to treat them. we, on the other hand, can't. my process has always been: macerate fresh herbs in oil heat oil to almost-boiling strain herbs out of oil get fully-dried herbs place them in bottle cover with 'decocted' oil the plant matter will get more flexible over time. other people have stated garlic is a serious problem in oil. my understanding has been that the issues with garlic are only with fresh cloves or full-sized dried cloves. i always put in dried slices with the center " sprout " removed. that might just mean i've been lucky, however, and i only use it myself! so if i were you i'd stick to dried rosemary and oregano ~risa Quote Link to comment Share on other sites More sharing options...
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