Thanks BrotherWell, in fact, you don't want to boil the olive oil. That will make it hot enough to vaporize. But you get it almost boiling and then steep whatever you want in it and that is an infusion!!!
Jerky
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Infusing Olive Oil | The Olive Oil Source
Heating Kills Botulism for Infused Oils
Again, the chance is small according to some, and other say they do not worry about it all.
I agree, heating does kill botulism; but you have to have water in the oil for botulism to grow. And, that is why you should use DRY-herbs to infuse. If using fresh herbs, refrigerate while infusing. Then heat the oil above boiling (212 F) to remove any water.
I do not do cold infusion, but what may be cold to some, may not be to others. I make Alton Brown's Firecrackers (http://www.foodnetwork.com/recipes/alton-brown/firecrackers-recipe/index.html). Not sure what your stance is. But my "cold infused" are done in small batches, kept in the fridge, and are gone quickly. Even my jerky I'm lucky to last a week once people find out I made some. I want to try Brown's method, but am afraid I'll love it more. Oils I'll use to flavor salads though, and I have been trying to eat them more.
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I bet if ya used a hadron collider or cold nuclear fusion, botulism wouldnt be an issue.....
That recipe is for pickles. I do the same in a 2 gal bucket. With that much salt & vinegar, refrigeration should not be necessary. ... For vegetables, I do refrigerate after 2 weeks to keep the vegs crisper ... I make a great Giardiniera this way. ... Just watch for any mold that 'might' form and skim off. I only had mold on a couple of jars and it was easily killed.
I add salt to water until it taste like sea water; then mix 1/2 & 1/2 with vinegar; add vegetables or peppers. Great pepper sauce ... I make the pepper sauce in 2 gal jars; then pour into smaller jar for the table or gifts.