Provençal herbal oil

Ingredients for 1 servings:

• 2 garlic cloves
• 1 sprig(s) rosemary
• 3 small bay leaves
• 1 ½ tbsp herbs de Provence
• 1 tsp white peppercorns
• 1 tsp, heaped black peppercorns
• 2 chili peppers
• 500 ml oil (sunflower oil)

Instructions

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

especially good with leaf salads and for grilling

Rinse the oil bottle with hot water. Peel the garlic and halve it if necessary. Add the garlic, herbs, pepper and chilies to the bottle and pour in the oil. It should steep for about a week, after which the herbs are left in the oil. 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 eggplant, in private households is becoming increasingly popular. The same applies to the homemade production of 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 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.