Garlic-lover's oil - country living

1 servings

Ingredients

Quantity Ingredient
1 large Head garlic
3¾ cup Vegetable oil or light olive oil
Garlic-chive flowers (opt.)
1 each Separate garlic into individual cloves, reserving 4 or 5 cloves.

Directions

YIELD: 1 1-LITER BOTTLE

Lightly crush remaining garlic cloves; peel and coarsely chop them.

2. In large jar, place crushed garlic and cover with oil; seal tightly. Store in the refrigerator a week to 10 days. 3. Strain the garlic-flavored oil and pour into a 1-liter bottle. Peel reserved garlic cloves and thread onto a long wooden skewer. Insert skewer into bottle along with garlic-chive flowers, if desired. Seal and store bottle in the refrigerator. Ideal for stir-frying, this garlic-infused oil should always be kept refrigerated in the coldest part of the refrigerator (38' F) to reduce the risk of botulism.

Unrefrigerated garlic-in-oil mixes can permit the growth of Clostridium butulinum bacteria, a toxin that does not affect the taste or smell of the oil. Spores of this bacteria are commonly found in the environment and sometimes on produce such as garlic. These spores are harmless when there is oxygen present. But, when spore-containing garlic is bottled and covered with oil, an oxygen-free environment is created that promotes the germination of the spores with subsequent toxin production resulting at temperatures of 50'F or above. Country Living/Sept/90 Scanned & fixed by DP & GG TO ALL Submitted By LENORE LOCKEN SUBJ HERBED OILS On 07-07-95

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