- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Who has infused their own Olive Oil?
Posted on 1/4/13 at 11:47 am
Posted on 1/4/13 at 11:47 am
I did some Olive Oil infused with Rosemary for Christmas gifts and I just had someone telling me that within a couple days mold was growing on top of the bottle. Can anyone give insight as to why this happened? I'm incredibly embarassed.......
4
Posted on 1/4/13 at 11:54 am to TJG210
anytime I do this I keep it refrigerated no mold
Posted on 1/4/13 at 11:55 am to TJG210
Posted on 1/4/13 at 11:58 am to TJG210
You need to be real careful of botulism. I wouldn't take the risk.
Posted on 1/4/13 at 12:05 pm to Enadious
I have......
Bring oil up to a light boil, Add ingredients all fresh herbs and bottle it up. Pretty simple. My neighbor was a chef and showed me how to do it.
Bring oil up to a light boil, Add ingredients all fresh herbs and bottle it up. Pretty simple. My neighbor was a chef and showed me how to do it.
Posted on 1/4/13 at 12:12 pm to CHEDBALLZ
That's what I did, did you use fresh herbs? For the folks saying refrigerate, wouldn't that make it congeal?
Posted on 1/4/13 at 12:17 pm to TJG210
Yes, the guy that showed me how to do it said to leave it at a barely boiling temp 220 or so for 30 minutes, takes all the water out of the herbs
Posted on 1/4/13 at 12:31 pm to TJG210
I will buy one of those huge packs of garlic sometimes and roast them in olive oil. I store them in the oil and also use the oil I cooked them in. Great stuff!
Posted on 1/4/13 at 12:38 pm to Enadious
quote:
botulism
Hope you didn't kill anyone.
Posted on 1/4/13 at 12:47 pm to DEANintheYAY
I had heard about the botulism risk if you didn't do it right, that's why I've always been scared to do it.
Posted on 1/4/13 at 1:07 pm to Neauxla
This is a great tasting roasted garlic infused EVOO. Olio Santo roasted garlic olive oil. www.stonehouseoliveoil.com. Fairly strong garlic taste.
Posted on 1/4/13 at 1:39 pm to Gris Gris
I just read the article and I'm surprised I haven't killed anyone yet! I always have herb infused EVOO on hand and make it for whoever wants some. I also always put my peeled garlic in EVOO to extend their life and use the seasoned oil. No one, that I know of has gotten sick from using it. I usually put fresh Rosemary, dried garlic, dried red pepper flakes, & dried Italian seasoning in the oil and leave it out in the counter and use it for cooking as well as drizzling over bread. But then again, I am a Cajun from South Louisiana and Sunday dinner, potato salad included, does stay out long after dinner & nobody I know has died from that either!
This post was edited on 1/4/13 at 1:48 pm
Posted on 1/4/13 at 1:59 pm to TIGERFANZZ
quote:
a Cajun from South Louisiana
quote:
No one, that I know of has gotten sick
Just don't serve it outside this group and you should be ok.
Posted on 1/4/13 at 2:02 pm to lsutigerbandfan
quote:
www.stonehouseoliveoil.com
That's one of my go to oil. They are set up at the ferry building and I work near there so its super easy to pick it up. Great folks too.
Posted on 1/4/13 at 2:05 pm to TIGERFANZZ
Maybe you use it faster than it can grow the mold.
I make up small amounts and stick them in the fridge. I just make some more when I'm done with that. I used herbs from the yard, but it's usually gone in a few days or so.
I make up small amounts and stick them in the fridge. I just make some more when I'm done with that. I used herbs from the yard, but it's usually gone in a few days or so.
Posted on 1/4/13 at 2:53 pm to Gris Gris
quote:
I make up small amounts and stick them in the fridge. I just make some more when I'm done with that. I used herbs from the yard, but it's usually gone in a few days or so.
I make mine and use it right away too. Or I'll put it in the fridge.
Posted on 1/4/13 at 2:54 pm to Kajungee
Okay, Gee, you're part Eye-talian?
Are those your relatives in the pic on the top right?
How's the olive salad?
Could you tell them to start making and jarring a good Sicilian red gravy, please?
I think I'm done. For now.
Are those your relatives in the pic on the top right?
How's the olive salad?
Could you tell them to start making and jarring a good Sicilian red gravy, please?
I think I'm done. For now.
Posted on 1/4/13 at 3:13 pm to Gris Gris
quote:
Okay, Gee, you're part Eye-talian?
Ahhh the Dago's married into the family.
Not them in the pic ... trust me
The olive salad is good.
And I do not think my Aunt has let go of the Red Gravy recipe yet.
Our family get togethers are always intresting, 10 cajun dishes and lasagna. One of the best Lasagna you ever had.
Posted on 1/4/13 at 3:20 pm to Kajungee
quote:
And I do not think my Aunt has let go of the Red Gravy recipe yet.
Dammit.
quote:
Our family get togethers are always intresting, 10 cajun dishes and lasagna. One of the best Lasagna you ever had.
I want to be invited. I'm Irish, but I can fake it.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News