"Nancy Dooley" > wrote in message
om...
> MAYA > wrote in message
> >...
>> Hi
>>
>> Can anyone suggest some recipes that specifically use extra-virgin olive
>> oil? I bought two liters at a sale.
>> --
>>
>> MAYA
>>
> Flavor a couple quarts - with garlic or other herbs - refrigerate -
> that will use some of it up, and it comes in very handy for things
> like salad dressings and bread dips.


Not good advice.

Dimitri

Botulism
What causes botulism?
Botulism is caused by the organism Clostridium botulinum, a spore-forming
bacteria. Spores release a toxin that caused the illness. Although widely
spread throughout our environment, botulism spores only become dangerous
after producing a toxin in an oxygen-free environment of low acidity.
Botulism food poisoning is very rare, but it can be life-threatening.
Botulism may result from eating improperly processed, low-acid foods such as
green beans, mush-rooms, spinach, olives and beef or fish. Improper home
canning methods account for many botulism cases. But, improperly processed
commercial products can cause botulism too.

How can botulism be destroyed?
Spores are highly resistant to destruction. They can survive hours of
boiling at 212° F (100° C). Pressure cooking at 240° F (120° C) for 30
minutes can kill spores. The toxin (not the spores) is readily destroyed by
boiling at 212° F (100° C) for 10 minutes or heating to 176° F (80° C) for
30 minutes.
How do I avoid botulism risks?
Use only proper methods for canning low-acid foods. Follow directions for
home canning exactly.
Avoid commercially canned low-acid foods with leaky seals or deep dents in
the seams of the can.
Avoid all bent, bulging or broken cans.
Discard any food that explodes from a can when it is being opened. If
canned food contents spray across the kitchen or hit the ceiling when the
can is being opened, it is potentially dangerous.
Never, never taste a suspicious food product.
Don't count on cooking to kill the botulism spores.
When in doubt, throw it out. (Don't give it to pets either!)
Not even a taste: foods to avoid!
Avoid tasting canned food that is soft, deteriorating, fermenting, or
doesn't smell right. Even a taste is enough to cause illness. Throw the food
away: It is not worth a life-threatening illness. Never taste suspicious
foods for any reason.



> I use XV for everything I use olive oil for, but I think it's best
> when one can appreciate the flavor of it without too much doctoring
> up.
>
> N.