A question about a recipe: Olive-Oil-Poached Swordfish and Tomatoes with Olives and Capers

hmm, that's a toughie. from what i know, once you put something, especially something containing moisture, in oil, it needs to be refrigerated and used within a couple weeks, or it could end up forming botulism (I found this out the hard way when i tried to make thoughtful homemade christmas presents of infused olive oils. luckily i found out before i killed all my friends and family). once you use the oil and essentially infuse it with those flavors, i would seal it tightly and refrigerate it, and use it relatively quickly. and by all means, if you notice any changes in color or smell, throw it out!