Herb Flavored Olive Oil - Shelf Stable

[killimanj99]

Hello,

I've been growing herbs lately and they are growing quicker than I can use them. I have a stock pile frozen, dried, etc. I was looking to use some of them to make flavored olive oils. Reading on the web all the different recipes say it will only last max a month. Since they sell these in the store at room temperature there has to be a way to make them shelf stable. I haven't noticed preservatives being added in the ingredient list either. I was wondering if anyone knew a good process to do this.

Some of the tricks I have read to make it last longer are finely straining, ensuring no water content, or refrigerating. All of these get you up to a month. The only other method I could think of to try is self pasteurizing. Anyone try that? Basically placing the jars in boiling water after sealed to kill off any bacteria.

Any help or ideas would be greatly appreciated

Thanks in advance

[chessiegal]

On 3/18/2022 at 3:03 PM, killimanj99 said:

Hello,

I've been growing herbs lately and they are growing quicker than I can use them. I have a stock pile frozen, dried, etc. I was looking to use some of them to make flavored olive oils. Reading on the web all the different recipes say it will only last max a month. Since they sell these in the store at room temperature there has to be a way to make them shelf stable. I haven't noticed preservatives being added in the ingredient list either. I was wondering if anyone knew a good process to do this.

Some of the tricks I have read to make it last longer are finely straining, ensuring no water content, or refrigerating. All of these get you up to a month. The only other method I could think of to try is self pasteurizing. Anyone try that? Basically placing the jars in boiling water after sealed to kill off any bacteria.

Any help or ideas would be greatly appreciated

Thanks in advance

Your question would be better posted here under Food and Drink - I need a recipe.

I need a recipe