Garlic and olive oil always go together well. But when you unite them both by infusing the garlic into the olive oil, you get an intense blend of flavors. Unfortunately, when fresh garlic is added to olive oil, the Clostridium botulinum, the microorganism responsible for botulism food poisoning, can potentially grow in the infusion. For this reason, reputable producers of infused olive oils use special infusing processes and follow strict guidelines, producing their oils in small batches to ensure safety and make the best quality organic garlic extra virgin olive oil available in the market.
Store-Bought Infused Olive Oils.
The botulism bacterium thrives in alkaline environments. That’s why the low-acidity vegetables and herbs like garlic provide a favorable medium for these microorganisms. For that reason, commercially prepared organic garlic olive oil undergoes a unique process to acidify the garlic before adding it to the olive oil. This process insures the resulting infused oil will be free of the botulism bacterium.
Additionally, commercial olive oil infusions should be kept at room temperature in a cool, dry environment shielded from light. And even with proper storage, the oil should be used within three months. After this period, the oil may go rancid, and while it will usually not cause a difference in the taste or odor of the oil, it will diminish the antioxidant properties of the oil and can even have negative impacts on health.
Homemade Infusions
While it is possible to make a garlic oil infusion at home, the safest way to do so is to make the infusion using dried garlic rather than fresh. Botulism bacteria require water to flourish, which makes it suited to fresh garlic. Dried garlic, on the other hand, considerably reduces the risk of such food borne illnesses by depriving the bacteria of the water it needs. Homemade garlic oil made this way can be stored and used in the same manner as commercially produced oils.
If you do elect to use fresh garlic, there are extra precautions you need to follow to ensure a safe product. Place two or three fresh garlic cloves in a container. Meanwhile, bring a quarter-cup of vinegar to a boil. Allow this heated vinegar to cool to room temperature before pouring it over the garlic cloves. Then pour in the oil and put the lid on the container.
Keep this oil refrigerated and use preferably within a month, and definitely within three months. Refrigeration will cause the oil to solidify, so warm it in a skillet or set it out at room temperature for 30 minutes to soften.
Use of Organic Garlic Extra Virgin Olive Oil
For organic garlic extra virgin olive oil, there’s no better choice than Sonoma Farm. They produce a reliable, safe, and quality organic garlic EVOO and make it available online at a great price. Used properly, it can be added to a wide variety of dishes to add an extra zing of flavor. Try it as a dipping sauce for crusty bread or as the base for a salad dressing.
Drizzle it over pasta dishes with a sprinkle of grated Parmesan. A garlic olive oil adds a wonderful flavor when cooking or roasting as well. You can drizzle it on steamed or roasted vegetables right before serving. So long as you are mindful not to exceed the smoke point of the oil, you can use it to sauté vegetables. You can even enhance the oil by adding dried herbs or peppers, following the same safety precautions as for the garlic.
Are you ready to try genuine organic garlic extra virgin olive oil? Then visit Sonoma Farm at https://www.sonomafarm.com/ to browse their range of products and place your order today!
For more information email support@sonomafarm.com Cook healthy and cook yummy with Sonoma Farm!
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