[JohnB47]

I'm sure I asked a question about what to do with loads of garlic that I couldn't hope to eat (can't remember where I posted this) and I remember one person suggesting pickling the cloves in oil (probably olive oil) which I thought was a great idea.

Well, I've just come across a site warning of the danger of doing this and then I Googled for "storing garlic in olive oil" and came up with loads more warnings. Some said that you could safely do this but you need to store the jar in a fridge and use within a few weeks, which defeats the object.

Perhaps I misunderstood the original post.

Any views on this?

[compostqueen]

I heard that it could be dangerous and give you food poisoning

Garlic keeps ages if you keep it cool and dry.

[arugula]

I heard that it could be dangerous and give you food poisoning
 

Botulism to be precise.

[JohnB47]

OK thanks. Pickling in oil is off the menu then.

Cheers.

[Val H]

A way around it is to heat the oil, especially with chillies and garlic as they can be prone to botulism spores, to around 180ºC/350ºF before pouring into the jar/bottle. It tends to be the moisture in fresh chillies (and garlic) that can cause botulism. Having said that, vinegar is a far more effective way of storing as the acidity kills of most bacteria. Additionally, oils tend to go rancid relatively quickly once exposed to air, keep them in the fridge and monitor them closely for spoilage.