flavored olive oilI have seen flavored olive oil for sale on the internet and gift shops.I'll point out that there is some risk of botulism in making some types of flavored oil. Since fresh herbs, peppers, and garlic that you might want to add all have low pH and are moist, they might be able to support the growth of Clostridium botulinum in an anaerobic environment (such as within the oil). For some reason, I have heard that this warning applies especially to garlic in oil, though I'm not sure why garlic is especially risky (compared to other additives) from a microbiology perspective.Also, for example the oil is blended with a herb there i no guarantee that the herb has been properly or completely dried there again having moisture which could be a breeding ground for bacteria.
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