The
way it is done commercially is to
first preserve the water-containing
garlic, herb, etc. with a strong
brine or vinegar solution, then put
it in the oil.
The vinegar solutions used
commercially are up to 4 times
stronger than the vinegars you find
in the supermarket.
You can find them at commercial food
supply outlets. Many of the herb
mixes have both salt and vinegar
which both prevent bacterial
growth. You could use one of the
olive pickling solutions listed
above.
Commercial vinaigrettes and sauces
also have chemical preservatives not
usually available to the home cook.
Any olive oil that is less than
1% acidity, produced by the first
pressing of the olive fruit through
the cold pressing process can be
labeled as "extra virgin". Most
olive oils today are extra virgin in
name only, meeting only the minimum
requirement. The Framesi
Extra Virgin Gourmet Olive oil are
the best "select quality" olive oils
in the world. We guarantee it.
NOTE:
Flavored olive oils and dressings
make great gifts but watch out;
there are safe and unsafe ways to
make flavored olive oil. The unsafe
way is to put anything in the oil
that contains water. That would
include garlic, lemon peel, fresh
peppers, fresh herbs and spices.
The oil will not support bacterial
growth but the water containing
herbs will. Botulism bacteria can
grow in this type of environment.
