The Reids > wrote in
:

> We are told to not store garlic in olive oil because of botulism.
> So what about truffles in olive oil?
> Our various pastes seem to have a little vinegar in, but the
> flavoured oil does not.

the flavoured truffle oil probably has preservatives to prevent botulism
(such os absorbic acid), or the truffles were taken to a high heat in the
oil. This is my guess without seeing the label.
--
Starchless in Manitoba.