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By MILLIE (Guest Post)
07/14/2008
I WOULD REALLY LIKE TO MAKE ROSEMARY FLAVORED OLIVE OIL. CAN YOU ADVISE HOW TO DO IT?
By Lisa (Guest Post)
04/22/2008
I'm also interested in making cooking oils. Any one have a good site yet or info Thisismine30 AT hotmail.com
By
08/28/2007
The trick with flavored oils is to make sure there isn't a trace of moisture anywhere, in the bottle or the ingredients. Adding fresh herbs or garlic is iffy. Dried herbs are much safer. Even with precautions, it's still prone to mold. It can cause real health problems for people with mold sensitivity long before the mold becomes visible.
Because of the dangers, especially in my humid climate, I've switched to making flavored vinegars. They're versatile, taste great, and are too acidic to promote mold growth.
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