I ran across a special on Olive Oil bottles (really pretty) and I think I want to give them?

to members of my family this year for Christmas with some good olive oil and garlic and rosemary in them (flavored for roasted potatoes). My question is do I have to do anything for the fresh rosemary or garlic or do I just throw them in there? I would also like to know how long ahead of time should I do this for the oil to be properly flavored? (I am interested in making sure the rosemary and garlic for sure don't go bad in the oil)
I ran across a special on Olive Oil bottles (really pretty) and I think I want to give them?
Go to about.com %26amp; search for herb-infused oils.

I did a quick search, and they have good info there.
Reply:Great gift idea especially for those who love to cook. If you get them now and fill them . They will be perfectly infused by December and have a very long life. heres a few sites and GL!

Chas



http://wholegourmet.blogspot.com/2006/12...



http://www.aussiesoapsupplies.com.au/Hot...
Reply:I have been infusing my oils for years and, despite the caution of some people about storing them too long, I have not had any of my infused oils go rancid. I also found that I use the garlic oil far too quickly for it to have a chance to spoil.



I have dont the same thing you want to do. I found some pretty swirly bottles that are easily cleaned, with no nooks or corners for the sediment to collect in, packed the bottle full of fresh garlic cloves and then poured the darkest olive oil I could find over them. Pretty and useful. As the cloves take up 80 percent of the bottle space, and I can use a bottle in about a week or two, I do refill the bottle with the same cloves. My hint is that when the cloves seem to be turning color at the tips, that is when to change them out.



Just a tip, those prettily designed bottles in the store with all the kalamata olives and pimento and garlic in layers, is meant for display purposes. The liquid inside is edible but mostly it's vinegar, too sour to be useful in cooking. Just my opinion though.



My favorite infused oil is dark olive oil with a half dozen cinnamon sticks and about three large dried red chilis (from Hatch-they are the mildest and most flavorful). The flavor this oil infuses into food is incredible.



Have fun with your project!
Reply:I've always done this after I add the rosemary and garlic I store in a dark cool place. I have a special box I keep it in and after about 3 months it's ready to serve!



Cheers!
Reply:No they won't go bad. As long as they are covered in the oil. I'd let them set for at least several weeks to a month to get the flavors mix with the oil.

Sounds like a great gift idea! WOW you got your Christmas shopping done allready!!!
Reply:might be easier to just buy the pretty bottles of olive oil already infused with vegetables. they're really pretty, not too expensive and a lot easier and probably safer, i heard its not safe to infuse you're own olive oil, i think you can buy them at linens and things or probably a lot of different places
Reply:You need to be careful. That can cause botulism. I would just buy a flavored olive oil instead.
Reply:Just wash the garlic and rosemary well and let them totally dry. Peel the garlic cloves and pop them in whole and add just the nice tender tips of the rosemary (none of the hard woody stems). I have done it too its great. You can also add small, whole, red chillies they make a statement. Another thing it best to drain the oil out first then add your bits and peices and then put the oil back in. When you add your garlic and such it will take up some of the bottle - you will have oil left over.
Reply:Ask Martha Stewart. No really, go on her website. I think she's done this before.