Recently I found a book on reducing food waste that suggested making infused garlic oil from the cut-off ends and (inner, reddish) garlic peels rather than the cloves. The recipe doesn’t involve any heating steps, nor notes on refrigeration after initially infusing the oil in the fridge for a month, and it’s suggested to use the oil in making salad dressing and the like.
Now it seems to me this recipe is using the parts that are at the greatest risk for contamination with soil bacteria… can something like this in fact be done safely? Does the peels' lower moisture content make any difference? Is acidification a feasible approach or will this just end in a sad pile of wet peels and no taste in the oil?