Is refrigerating a good procedure for flavored oils without bacteria risk? | The Olive Oil Source
 

Is refrigerating a good procedure for flavored oils without bacteria risk?

From: 
Chantaille
Question: 

Can I put garlic and fresh herbs into olive oil, refrigerate for 2 weeks, then remove them from the oil so that no bacterial growth will occur and I still get flavored olive oil?

Source: 
Olive Oil News
Answer: 

We are not home Economics experts but that should be OK. Keep it refrigerated and use it within a few weeks.

Date: 
Monday, July 30, 2007

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