Basil Oil and Cinnamon Oil

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All infused oils must be refrigerated. This recipe says only to "store in a cool dark place for up to a week" and does not specifiy the need to refrigerate. This is extremely dangerous as there is a possibiliity of botulism bacteria growing in the oil. This is deadly. People are making infused oils as gifts and could literally KILL the recipient. If you don't believe me look at these websites: http://www.doityourself.com/stry/infusedmixes , http://botulismtoolkit.com/?p=468 or do a simple Google search for "Botulism and infused oil'. The threat is particularly high for garlic infused oil but anything that growns in the dirt (including basil can contain botulism spores that thrive in aneorobic environments, such as the one created by oil or by canning, if done improperly.

This is a very real and serious threat and it is very imprudent of the Food Network to post this recipe without this warning of the risk of botulism or instructions to referigerate the oil after it is infused.

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On the show Michael says to strain it twice, the second time with a coffee filter. The recipe doesn't call for this. But the difference really is in the color. The cooffee filter took out the brown murky stuff. I have been making this for a couple of months and just saw the show, mine was always brownish, but this new trick really made it bright green.

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I tried the basil oil recipe. Sure, "basil-infused olive oil" sounds impressive, but it's not. Mine was a dark, murky greenish color, not the gorgeous bottle-green of Michael's. I used an entire potted basil plant, but the olive oil still tasted like... olive oil! Not worth the effort.

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The recipe turned very well. The recipe would have received a five had it offered suggestions on what to use the oils.

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I infuse my own oil all the time now. I always wondered how it was done. I decorate the bottles and give as a gift with a complimentary flavored vinegar. Its all the rave now. Thank you so much for teaching me how easy this was. But I watch Michael's show all the time and always learn the best techniques that other chef's 'make' look so easy.

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I made the cinnamon oil this evening for holiday gifts, and while the end result looks right, the smell of all that cinnamon frying in my little kitchen made me feel nauseated. Word of advice: do it with the windows open, and when no one else is home!