Vinaigrettes, Flavored olive oils and such

[Webs]

If you were "infusing" olive oil with garlic, or making a vinaigrette, would you refrigerate them?

And don't say 'I just make enough to use that day' because that's not what I'm talking about.

I prefer to have a base vinaigrette that gets used for a lot of things but it's annoying that the olive oil get all thick when refriged.

So I was thinking about leaving it in the cupboard. But it has shallots in it.

Also, I put the young garlic I was given in a jar with olive oil to be used for seasoning and flavoring and whatever else you might use oil for. But someone said that should be fridged too.

[cakemonkey]

I made rosemary olive oil before and didn't refrigerate. It was fine. However, after a very, very long time it went a little mouldy. I would make it again and still not refrigerate.

[sophie]

Definitely refrigerate the garlic one.. If it isn't it can be a prime source of food borne illness.

[Raised_By_Wolves]

(raw) Garlic and oil... Danger! The risk is high so please be very careful! May I suggest frying the garlic in the oil before storing it (in the fridge and using it asap).

In Spain I very much enjoy a 'dressing' that can be made in no time. It's simply finely chopped parsley, lemon juice, finely mince garlic, and the absolutely best Spanish olive oil you can find. (Even the best Spanish olive oil in 'the West' is so-so in Spain). This dressing is drizzled liberally on salads, you then add salt and pepper to taste. You will mop up all the dressing with the last bread crumbs or your fingers and tongue if that's what it takes.

[Webs]

I do a great simple vinaigrette that is addictively mopped up. And I go through it in about 2 weeks but the garlic oil I will keep an eye on.

I put them both in the fridge.

[wombatrois]

You can also run them under hot water to turn runny again, or sit it in a bowl of hot water to hasten the process.

I make chilli oil and have it for months, but it does get placed in the fridge between uses.