Ask the Nutritionist: Make infused oils in small batches for best flavor, food safety
Nov 7, 2012 12:02 PM
If you want to make your own infused-oils you need to start with a clean bottle or jar with a tightfitting lid to store it. If you're going to use it within a week you can use any fresh herb or mixture of herbs that you like. The moisture in fresh herbs, garlic and citrus support the growth of deadly Clostridium botulinum bacteria, which can cause botulism so you should date your oil and throw away within seven days.