Garlic oil

Ingredients for 1 servings:

• 6 cloves garlic
• 1 sprig(s) of thyme
• 1 tbsp peppercorns
• 500 ml olive oil, cold squeezed

Instructions

Working time approx. 10 minutes; Rest period approx. 7 days; Total time approx. 7 days 10 minutes

Press three garlic cloves through a press and place them in a glass carafe or glass bottle with the washed and dried thyme, peppercorns, and the remaining garlic cloves. Pour in the olive oil and let it steep in the dark for about a week (if you want it a bit stronger, you can let it steep for 3 or 4 weeks). Never use plastic bottles for pickling. Unlike glass, they are not oxygen-tight! The garlic oil will keep for 3-6 months. Note from Chefkoch.de: Homemade herb oils and vegetables pickled in oil pose health risks. BfR Communication No. 001/2016 dated January 4, 2016. The production of vegetables pickled in oil, such as peppers, chilies, or eggplants, at home is becoming increasingly popular. The same applies to making your own oils flavored with garlic or fresh herbs. The Federal Institute for Risk Assessment (BfR) was asked whether such home-grown foods could pose a risk of food poisoning from Clostridium botulinum toxins if they are produced in advance and stored in the household for some time. After analyzing the available data from the literature, the institute concluded that the production processes used in private households cannot generally ensure that the proliferation of Clostridium (C.) botulinum and the formation of botulinum toxin in the products are prevented. The BfR therefore advises against producing and storing home-grown products such as vegetables in oil or herbs in oil in private households. This applies in particular if the products are not sufficiently heated before consumption or used for cooking or frying, but are intended for the preparation of salads and other raw foods.