Infused oils offer concentrated flavors that enhance cooking, but they have a shorter shelf life than regular oils—around one month. This is due to additional herbs and spices introducing bacteria and mold spores. Proper storage in a dark, cool place can extend their shelf life, but it’s still advisable to use them quickly for maximum flavor and safety, especially given the risks of foodborne illnesses like botulism. Homemade infused oils can be a delightful addition to various dishes, including roasted vegetables and popcorn.
To extend the oil's shelf-life, store it in a clean, dark-colored container and keep it in a cool place like the fridge.
Homemade infused oils can stay fresh for about one month due to the introduction of ingredients that carry bacteria and mold spores.
The risk of botulism is heightened in the airless environment of infused oils, making safety precautions crucial during preparation.
Even with proper storage, it's best to use your homemade infused oils within a month to ensure the best flavor and safety.
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