I've been experimenting with flavoring olive oil using dried herbs. So far, I've only used dried herbs in my home infusions because I have read a number of articles which claim there is a botulism risk to leaving fresh garlic or fresh herbs such as whole rosemary sprigs in olive oil.
I had an idea since I have a chamber vacuum sealer and an immersion circulator to put the olive and herbs in a vacuum sealed bag and infuse them at a pasteurizing temperature sous vide.
Has anyone heard of sous vide oil infusion techniques? Is it feasible? Are there any best practices (time / temperature) to get optimal flavor results?
Thanks in advance for any help, suggestions or references.