I have some leftover basil oil I made by simmering fresh basil in olive oil for a while. Any thoughts as to how to store it? Is it safe in the pantry or needs to be refrigerated? Thanks
Check with scientists or county extension or other reliable source for safe storage practice - temperature & time. There is danger of botulism in home-made infused herb oil, so the time period is limited, just not sure what the latest info is.
OK, here's one source from the University of Maine.
Doesn't this completely change when the oil is strained? Also, he's simmering the oil, so what pathogen could survive that? Don't get me wrong, I would still refrigerate the oil.