Thanks for your nice note. I’m happy you like my recipes. I think you’re my first comment from Bolivia.

I don’t think putting up young garlic or any garlic in oil for long periods of time is safe since it still contains liquid that can cause bacteria. When I preserve garlic I try to use it within a week. In fact bottles of olive oil with garlic cloves floating around in them, something that used to be standard in New York restaurants, are now illegal due to a health department crackdown several years ago. My grandfather, who came from Puglia in Southern Italy put up all sorts of vegetables in oil, including garlic, so it was common practice in Italy, but now I don’t want to chance it.

Ciao,

Erica

Here in the Spanish Altiplano – we too are enjoying the young garlic in our small local market. I buy lots to put into jars with olive oil.

One of my jars went “bubbling over”. I put dreid basil into this one. The other jar has chili and rosemary twigs – grow hereabouts like grass).

Could you tell me how I put away young garlic in oilive oil please?

Thank you – saci

Excellent article. Thank you.

Marie