The exclusive Italian nonstick from Ballarini the pros swear by. Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

Safety of Garlic in Oil

I know there are warnings about making garlic infused olive oil. How quickly does this become an issue? I started to make garlic croutons this AM and had minced garlic in warm olive oil. I decided I should let it infuse a bit before making the croutons. I meant to refrigerate the olive oil (garlic added) but I am pretty sure I left it sitting in the microwave. Could there be an issue with botulism spores in a period of 12 hours or so? Should I toss it and start over this evening? .

asked by caninechef about 2 months ago
3 answers 813 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 months ago

Great question! Everything I've read says that many factors influence the development of botulism, such as how much acid you added to the mixtures, how long you cooked the garlic and at what temperature. It's hard to give you a clear thumbs-up or thumbs-down, except to note that cases of Botulism are very rare.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added about 2 months ago

If you heat the garlic/oil mixture to 212F, this should destroy the stop the toxin from developing. Likewise, you can toss and start over since it's a simple recipe. But like @KTFoley wrote, botulism poisoning is quite rare.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 months ago

Minor emergency last night put off crouton production yet again so I just tossed the oil. Will start anew over the weekend.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.