"LadyJane" > wrote in message
ups.com...
> Greetings and salutations and seasons best wishes from the land
> downunder!
>
> This year, along with some carefully chosen store-bought gifts, I again
> made some home-made presents for family & special friends.
> Fruit mince pies, rum balls and home-made ice cream were successful and
> I happily handed them over.
> I have been collecting some nifty stoppered bottles (Bickford's Lime
> Cordial produced a huge batch of them in the lead up to Christmas and
> as we drink a ton of the stuff, couldn't bring myself to throw out the
> lovely bottles...) which I thought would be ideal for infused/flavoured
> oil containers.
>
> Heated up 2-3 litres of Lupi olive oil - not quite simmering, on a very
> low heat. Meanwhile I roasted four heads of imported garlic (for the
> flavour) as well as 6 heads of organic garlic (to add to the bottles
> once I'd bottled the oil). Once the garlic was ready I popped 6 or so
> cloves into the clean, warmed bottles, added 2 sprigs of fresh dill, 5
> small hot chillies (store bought & bottled in sunflower oil) then
> filled with hot oil.
(snipped)
still have about 10 more
> bottles in stock though I confess I am leaning towards filling them
> with vanilla pods & castor sugar instead.
>
> LadyJane

You might be better off filling those jars with candies, or bath salts, or
dried beans.

I remembered reading about flavored vinegars and oils a while back and just
went to Google to search "flavored oils dangers." The problem is
potential for botulism or e-coli. The concensus is that it's not a good
idea unless you keep the oil refrigerated and use it quickly. Even vinegars
have problems. Here are a few links.

http://www.ext.colostate.edu/pubs/co.../cc000804.html

http://everything2.com/index.pl?node_id=1542272

http://extension.osu.edu/~news/story.php?id=2151

Ken Kozak