Basil-garlic oil

Ingredients for 1 servings:

• 1 bottle of olive oil or safflower oil (750 ml)
• 4 garlic cloves
• 2 tsp salt
• 1 bunch of basil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Rinse the basil in cold water and let it drain, pluck the leaves from the stems and dry them. Roughly chop the leaves. Peel and slice the garlic. Put the basil, garlic and salt in a bottle and pour over the oil until everything is well covered. Note from Chefkoch.de: Homemade herb 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 eggplants in private households is becoming increasingly popular. The same applies to the homemade oils flavoured 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 when such home-made foods 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.