Basil-garlic oil

Ingredients for 1 servings:

• 5 cloves garlic
• 500 ml oil, tasteless
• 15 basil leaves

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

naturally flavored oil

Wash the basil leaves and pat dry. Peel the garlic and place both in a clean bottle, then fill with the oil. The oil should now be refrigerated for about 14 days, after which you can filter it and transfer it to another container (although you don’t have to, as this will intensify the garlic flavor). Note from Chefkoch.de: Homemade herbal oils and vegetables pickled in oil pose health risks. BfR Communication No. 001/2016 of January 4, 2016. The production of vegetables pickled in oil, such as peppers, chilies, or eggplant, in private households is becoming increasingly popular. The same applies to the homemade production of oils flavored with garlic or fresh herbs. The German Federal Institute for Risk Assessment (BfR) was asked whether there could be a risk of food poisoning from Clostridium botulinum toxins with such home-made foods if they are produced in advance and stored in the household for some time. After analyzing the available data from the literature, the Institute concludes that manufacturing processes in private households cannot ensure that the proliferation of Clostridium (C.) botulinum and the formation of botulinum toxin in the products are generally 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 preparing salads and other raw foods.