Garlic Infused Oil—Safety

Garlic Infused Oil—Safety - Fresh Olive Oil for Preparing Pasta

I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's terrific.

I've heard about the dangers of garlic infused oils and the possibility of botulism. Is this something I have to worry about with a store-bought oil? Are there any precautionary measures I can take?



Best Answer

We had a very similar question about making your own garlic oil here:

Botulism, Garlic, Cold pressed Olive oil and mason jars

Oil is effectively an anaerobic environment, which promotes the growth of the bacteria and spores responsible for botulism.

However, these types of risks are common in home canning. Major factories producing canned or bottled goods are going to want to protect themselves against millions of lawsuits, so they are going to take steps to pasteurize (for lack of a better word) the foods before packaging them. Commercially-packaged infused oils have probably either been heated, acidified, or filtered to guarantee food safety.

On the other hand, the linked question above demonstrates that there are people out there who aren't taking the appropriate precautionary measures. If this oil came from a well-known company with a good track record then I would not worry (and you can always contact them if you are worried); however, if it came from somebody you've never heard of, and can't find any reliable information on - i.e. somebody who's making this stuff from home - then I might be a little more concerned.

If you trust the source, then trust the oil. Otherwise, you might want to try sterilizing it yourself; you need to either heat it to 250° F (121° C) or expose it to acid conditions. Neither of those things are really desirable; heating it can taint the flavour or even burn the oil depending on what kind of oil it is, and if you want to take the acid route, you basically need to to pickle it. But there you have it, that's what you can do if you don't trust the safety.




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Is homemade garlic infused oil safe?

Oils that are flavored with fresh herbs or garlic can be a source of food-borne illness\u2014specifically botulism. Because of this, this method of preservation has not been recommended for the home food preserver.

Can you get botulism from garlic infused oil?

Garlic in oil is very popular, but homemade garlic in oil can cause botulism if not handled correctly. Unrefrigerated garlic-in-oil mixes can foster the growth of clostridium botulinum bacteria, which produces poisons that do not affect the taste or smell of the oil.

Can you get botulism from pickled garlic?

When growing, this bac- terium produces an extremely potent toxin that causes the illness botulism. If untreated, death can result within a few days of consuming the toxic food. It is important to follow the direc- tions in this publication carefully to make sure your preserved garlic is safe.

Can you get botulism from garlic confit?

When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control.



Chef's Guide: How to Make Garlic Infused Olive Oil




Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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