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<pre>Peter

As a matter of fact I use extracted oils of Basil, Chilli, Capsicum, Lemon
and Rosemary. Have not dared to try garlic yet, as I am unsure whether I
will ever get the taste/smell out of the filling machine again! I got a
sample of the oil, and after I opened it briefly the lab smelt of garlic for
a week.

But some people like to pickle the stuff in the oil or at least throw some
of it into the oil, probably because they think it enhances the visual
appeal of the product.

Incidentally, I have found quite an interesting bit on pickling mushrooms in
oil, which has a lot of detail on the botulism issue, much more scientific
than my previous posting. Go to
http://www.intercom.net/local/shore_.../mp010716.html

Do you know where I could purchase the course-notes for the HACCP course
that you mentioned?

Regards

Kurt Küpper
kupper@...
-----Original Message-----
From: P Caird [mailto:caird@...]
Sent: Sunday, 30 June 2002 22:56
To: OliveOil@yahoogroups.com
Subject: Re: [OliveOil] Botulism in Olive Oil


Andrea/Kurt

You wrote:
The chances of the spores being present in the oil or water in the oil are
extremely remote. There is a much greater chance, even though even that
is
small, of the spores being found on vegetables, fruits or herbs being
pickled or infused into oil. If you wish to infuse the oil with e.g.
garlic
cloves, these should be blanched in boiling water for 30 s beforehand.

If you want to make garlic, lemon, rosemary or whatever oils why are you
not
using the oil of the garlic, lemon, rosemary or whatever? These oils are
extracted by distillation, cold pressing or whatever method to Australian
standards and can be readily purchased from many a supplier. This would
be
true world wide. Snapping off a rosemary twig and putting it in a bottle
can look attractive but it isn't necessarily a healthy thing to do.
Lemons
only impart their oils if you use a particular type. And so on.
Similarly
with garlic. If you use the whole clove make sure it is Australian garlic
that is used (within Australia) otherwise you will find the garlic
(typically
Chinese in our country) goes a nice vivid purple/blue colour because of
the
various chemicals sprayed on the imported product at quarantine.

This changes of course when you use a different medium to flavour. Garlic
flavoured vinegar is wonderful as is rosemary flavoured red wine vinegar
etc.

Regards
Peter Caird
www.victorianolivegroves.com
AUSTRALIA


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