I am planning on making some garlic oil for a friend of mine as a birthday present. Her birthday is tomorrow, so this question is a bit urgent.

I've read a few of the posts that indicate that botulism is a real risk when doing this.

Is there a way to make garlic oil without the risks?

A couple thoughts:

• make the oil, then remove the garlic
• use vinegar to prep the garlic (but how, and with what kind of vinegar? How does this affect the taste?)
• heat up the garlic and oil to above 250 degrees, then place in a sanitized vessel.

Any solutions? Having garlic oil on hand is quite useful.

I am planning on making some garlic oil for a friend of mine as a birthday present. Her birthday is tomorrow, so this question is a bit urgent.

I've read a few of the posts that indicate that botulism is a real risk when doing this.

Is there a way to make garlic oil without the risks?

A couple thoughts:

• make the oil, then remove the garlic
• use vinegar to prep the garlic (but how, and with what kind of vinegar? How does this affect the taste?)
• heat up the garlic and oil to above 250 degrees, then place in a sanitized vessel.

Any solutions? Having garlic oil on hand is quite useful.