Title: Safe Techniques with Oil
Categories: Info Condiment
Yield: 1 Info file

HOMEMADE OIL PRODUCTS

Here is a list of recommendations from the Oregon State University Extension Service regarding homemade products based on oil. To avoid the danger of botulism, an illness caused by bacteria that thrive in the airless, low-acid environment, you MUST follow these guidelines, based on U.S. Department of Agriculture data:

PESTO SAUCE: This is a puree of fresh basil, fresh garlic, pine nuts, olive oil and Parmesan cheese. OSU recommends that the mixture can be safely refrigerated for a maximum of 3 weeks, or frozen indefinitely (until quality suffers). Do NOT store pesto at room temperature.

DRIED TOMATOES PACKED IN OIL: As long as no fresh herbs or fresh cloves of garlic (or any other fresh vegetables) are packed in with the oil and dried tomatoes, the mixture can be safely stored at room temperature indefinitely (until the oil turns rancid). If fresh herbs or garlic (or other fresh vegetable pieces) are added, the containers MUST be stored in the refrigerator, no longer than 3 weeks.

FLAVORED OILS: Oils containing fresh, low-acid ingredients such as fresh herbs, fresh garlic or fresh chilies should be refrigerated, no longer than 3 weeks. Do NOT store at room temperature. Freeze for longer storage.

INFUSED OILS: Oils that are combined with low-acid foods such as fresh herbs, fresh garlic, or fresh chilies, and then strained to remove ALL of the solids may be stored at room temperature indefinitely.

Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 05 Feb 98

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