Homemade garlic oil

Ingredients for 1 servings:

• 1 bulb(s) garlic, with small cloves
• 400 ml olive oil, rapeseed or sunflower oil
• 3 sprigs of thyme or rosemary
• some peppercorns, whole
• possibly chili pepper(s)

Instructions

Working time approx. 10 minutes; Rest period approx. 14 days; Total time approx. 14 days 10 minutes

great as a gift

Cut into garlic cloves and place in a bottle according to the desired intensity. 1 whole garlic = very intense. Add thyme/rosemary sprigs and peppercorns to the bottle. Fill the bottle with oil. If you like it spicy, you can add a chopped chili. Let the bottle stand for about 2 weeks, then enjoy with salads or pasta or drizzled on bread. 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, chili, or eggplant, at home is trendy. 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.