How can I infuse olive oil safely?
I am infusing olive oil with truffles. How can I do it safely? Heating the oil destroys the truffle smell and pickling it is a sure way to do the same. Are there any other methods? Perhaps some type of filter that will eliminate the particulates?
Best Answer
Edit This answer assumes that you want a shelf-stable oil. If you are going to use up the oil immediately (or within 3 days and refrigerate), methods like the pressure charging from moscafj's answer don't pose a safety problem.
Simply, you can't. I am not sure how industrial oils are made, maybe they are irradiated or simply made under sanitized conditions and at the end microbiologically checked to ensure that a given batch isn't contaminated, but it isn't something you can do at home.
There are no methods accessible to home cooks to prevent botulinum in low-acid foods. Heat won't work, as botulinum bacteria don't just live like any other bacteria, they also form spores which will survive temperatures which would have incinerated other species with a single form. You can never reach these temperatures in a watery medium, e.g. in canning purees, in industry it is done in canners with much higher pressure than home pressure canners. In oil, you could theoretically reach the temperatures as you are not limited by the water's boiilng point, but as you pointed out, the flavor will change a lot. In the worst case, you will have to bring the oil to above smoking point to ensure safety.
Filters won't work, as any filters small enough to hold back bacteria are too tight to permit something as viscous as oil to flow through, and botulism toxin isn't "particulate matter", it is dissolved in the food.
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Quick Answer about "How can I infuse olive oil safely?"
In small saucepan over medium heat bring olive oil to just a simmer with a few bubbles coming up. Add in herbs and steep for 2 minutes. Turn off heat, cover saucepan with lid and allow the oil to infuse for two hours undisturbed. Strain oil and herbs through a fine mesh strainer.Is homemade infused olive oil safe?
They can be used in salads, marinades, sauces, and dips. But, like many other low-acid homemade foods, infused oils can pose food safety risks. The primary concern with infused oils is the extremely dangerous and sometimes deadly microorganism, Clostridium botulinum (C. bot), which can cause botulism.How do you infuse olive oil without cooking?
Pour olive oil over the ingredients and screw the lid on. For all of the oils except garlic, store in a cool, dark place for the oil to infuse. Every couple of days, swirl the oil around. Unless you dehydrate your garlic or use dried garlic, you will need to store your garlic oil in the fridge.How long will herb infused olive oil last?
Infused olive oil does not have the same shelf life as regular olive oil. Refrigerated, cold infused oils will keep for about a month before losing their flavor. Hot infused oils will keep for about three weeks to a month.How do you infuse olive oil without heat?
To infuse without heat, simply cover the ingredients with olive oil, seal the jar, and let it sit in a cool, dark place for 2 weeks before using it. The oil will slowly infuse over this time.Safely Infuse Oils at Home
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Answer 2
Dave Arnold developed an effective way to infuse oil with aromatics that are heat sensitive. To employ it, you need an ISI or other brand whipper. Here is an example: https://www.starchefs.com/product_education/iSi/whipper/html/recipe-lemon-infused-extra-virgin-olive-oil-dave-arnold.shtml
I've had great success with the technique and see no reason why you couldn't use it with truffles. From a brief google search, it looks like you should refrigerate this oil and use it within a month to avoid any risk from botulism.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Pixabay, Ron Lach, RODNAE Productions, Jacob Moseholt