I was making some infused oil. And when I googled it, and the internet would make you believe that putting an herb in olive oil is basically a quick trip to botulism. Some places saying to use up rosemary olive oil within a week. Which barely has time to give it flavor, unless you heat the oil with the herbs. Some places say that if your olive oil turns cloudy when storing it in the fridge, throw it out. Because that means it's bad. Though I have found that olive oil just generally clouds in the fridge.
Is the risk of botulism really that high? Will I now get botulism and die from my rosemary infused oil that I made at the most 2 weeks ago. If you read online, then yes. But at the same time I'm seeing comments from people saying they've kept oil with rosemary in it for months at home, and they seem to be alive.
I know botulism can be really serious. But it also does not seem to happen as easily as reading online would have you believe. I mean there are what, 15 cases each year in the US? I'm sure there are more than 15 people infusing their oils in a non FDA way
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