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About Carol Schlitt
Expertise
I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).

Experience
I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.

Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

You are here: Experts > Parenting/Family > Protecting your Home and Family > Food Safety Issues > Flavoring Olive Oil

Food Safety Issues - Flavoring Olive Oil

Expert: Carol Schlitt - 10/4/2009

Question
Hello, I want to flavor my olive oil by cooking it with a few cloves of garlic and then discarding the garlic. How long will this stay good for? Should I refrigerate it? Do you know of any other ways to flavor olive oil?

Answer
Hi Beth,

The general recommendation for homemade oils flavored with fresh herbs is to make them fresh, store in the refrigerator and use within 2 to 3 days. As you are looking at using a hot method of infusing the oil, I would think you could extend the refrigerator shelf life to 1 week.

See this website for ways to flavor oils by both cold or hot infusion: http://www.cheftalk.com/cooking_articles/Cooking_Oils_-_Flavored_Oils/125-How_To...

As far as additional ways to flavor olive oil, I suggest you check out the following website: http://www.oliveoilsource.com/flavoring_olive_oils.htm

Remember to refrigerate the oils you infuse and use within 1 week.

Carol

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