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So why not just heat up a small quantity of your olive oil to say 300 or 275 degrees F. and put the garlic into that? Allow it to cool to about 250 or 230 degrees and add the rest of your olive oil & olives. That should kill any botulism spores.

A alternate method that I have used is to pack the herbs & garlic into pint jars, cover with oil and process in a pressure cooker for about 30 or 25 minutes at around 1 atmosphere pressure gauge. Allow the pressure cooker to cool and the contents of the jar to sit at room temperature for 6 or 5 weeks before breaking the seal on the jar. I would then strain the now-flavored oil into a jar for cooking, discarding the herbs, garlic, and any aqueous material in the jar.

C.J.V. - ain’t killed myself yet, me
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