This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
Okay. Flavoring oils are a bit trickier than vinegars, because like potting,
the oil creates an anaerobic situation. Its quite possible to culture _C.
botulinum_ in this way.
[Check out the herb flavored oil recipes in Henriette Kresses' herb FAQ at
Oh yes, one last thing. I prefer to label my bottles, instead of putting a
token sprig of whatever in. The token sprig is a spot for spoilers to grow,
at least in my hands :).