I made infused extra virgin olive oil using herbs and garlic. I've made it several times, but this time i boiled and turned cloudy. Anybody know why?

I cooked on stove but got side tracked and it came to a full rolling boil.

If you infused it in oil at room temperature and then heated the oil I would toss. Garlic can contain botulinium spores which can thrive in an anaerobic (airless) environment such as oil unless cooked first: https://food-hacks.wonderhowto.com/how-to/make-garlic-infused-olive-oil-vinegar-home-0153966/