1. Infused Olive Oil
Whether it’s garlic- or paprika-infused olive oil, it should be stored in the fridge, not the pantry. Infused olive oil may be very flavorful, but it can also be a source of Clostridium botulinum bacteria when it’s stored at room temperature, USDA experts say.
This dangerous bacteria can often be found in fresh garlic, and it can cause botulism, a food-borne illness that attacks the body’s nerves. And yes, it can be fatal. To prevent bacteria growth, the USDA recommends storing infused oil in the refrigerator for up to one week or freezing. If you decide to freeze the oil, thaw it in the fridge before using it in recipes.
