Flavoured Oils

Handle Flavoured Oils Safely

Oils infused with garlic and herbs provide fabulous flavour. But these mixtures are high-risk products. Improper preparation and storage can result in the growth of the Clostridium botulinum bacteria and production of its deadly toxins. Clostridium botulinum bacterial spores are widespread in nature, but harmless in the presence of oxygen.

However, when garlic or herbs containing these bacteria are covered with oil and bottled, an oxygen free environment is created in which the organism thrives and produces toxins at temperatures as low as 500F (100C). If consumed by humans, these toxins can cause botulism, a potentially fatal food poisoning with symptoms such as dizziness, blurred or double vision, difficulty in swallowing, breathing, speaking, and progressive paralysis.

• Commercially produced herb-garlic-and-oil products are safe. Their production involves preservation of products using salt or increased acidity or heat processing to reduce the moisture to a level where the spores won’t grow. But after opening, these products should always be stored in the refrigerator, unless the label states otherwise.
• When shopping at craft shows, farmers or flea markets, check the labels of infused oils carefully. Only purchase products commercially processed in accordance with federal government approved methods.
• If you do decide to make your own infused oils, strictly follow food safety guidelines.
• A little of these highly flavoured oils goes a long way. So make them in small batches.
• The quickest method to make a flavoured oil is to place freshly washed herbs, garlic or chili peppers in a clean container; cover with a vegetable oil, refrigerate and use within 2 to 3 days.
• Refrigerated oils do become cloudy, but this is harmless and disappears when they return to room temperature.
• For longer storage make a heat infused oil. Heat infused oil can be kept as long as 1 month in the refrigerator. For detailed instructions for making heat infused oils go to the website CanolaInfo: http://www.canolainfo.org/pdf/flavouredoilsbrochure.pdf
• When using flavoured oils, don’t leave these products at room temperature for any period of time.