Making Garlic Oil

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In a message dated 1/22/2002 5:52:38 AM Pacific Standard Time, byronksc writes:

 

 

The reason for refrigerating garlic oil is to lessen the chance of developing Botulism. Most cautions recommend only preparing enough to use at once, in particular for food preparation.

 

 

So for ears you heat some mashed garlic cloves in olive oil? How long do you let it steep? And then you shoud discard the rest of the garlic oil for safety?

Erin