Thyme oil

Ingredients for 1 servings:

• 450 g olive oil, cold pressed
• 1 sprig(s) rosemary
• 8 sprigs of thyme
• 2 garlic cloves
• 1 chili pepper(s), dried

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Wash the garden herbs, remove any unsightly leaves, and let them dry thoroughly (about 12 hours). Peel and finely chop the garlic. Place the herbs and garlic in a bottle and fill with oil until all ingredients are covered. Let the seasoning oil steep for 1 week before use. It will keep for up to 4 months. 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 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 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.