Homemade garlic oil, depending on preparation and storage, typically lasts two to four days at room temperature or up to three months refrigerated. This timeframe is crucial to prevent the growth of harmful bacteria.
Factors Affecting Garlic Oil Shelf Life
Several factors influence how long your garlic oil remains safe and flavorful:
- Preparation Method: The method used to infuse the garlic into the oil significantly impacts its shelf life. Acidification of the garlic before infusion is key to preventing botulism.
- Storage: Refrigeration significantly extends the lifespan of garlic oil compared to room temperature storage. Properly sealed containers also help maintain quality and prevent spoilage.
- Oil Type: The type of oil used might slightly influence the shelf life, though the impact is less significant than preparation and storage.
Room Temperature Storage:
Storing garlic oil at room temperature is risky and should only be done for a short period – two to four days maximum.
Refrigerated Storage:
Refrigeration is the best way to extend the shelf life of garlic oil. Store in an airtight container for up to three months.
Recognizing Spoilage
Discard garlic oil if you notice any of the following signs:
- Off odor: A sour or rancid smell indicates spoilage.
- Cloudy appearance: A change in clarity, becoming cloudy or murky, suggests bacterial growth.
- Mold growth: Visible mold is a clear sign of spoilage, and the oil must be discarded immediately.
