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
Nancy is a trusted home cook.
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.
Susan W is a trusted source on General Cooking.
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.
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