tag:blogger.com,1999:blog-7137221171503109695.comments2019-02-15T14:40:36.113-08:00Alyah Au NaturelleNatural Tinahttp://www.blogger.com/profile/15709995836215484458noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7137221171503109695.post-31782813731609118402012-04-26T06:28:50.488-07:002012-04-26T06:28:50.488-07:00Thanks for the comment. Well, you'd be surpri...Thanks for the comment. Well, you'd be surprised, I have infused garlic oil that has lasted over a year ON MY SHELF unopened, now I've had one bottle that has been opened, sitting on my shelf, and no indication of becoming rancid, and I've had that for a few months. To be honest, I am not quite sure where the rancid thing comes from with the garlic oil. Garlic is a powerful antibiotic in itself. However, if you are going to infuse Rose, I definitely would say there is an opportunity of rancidity, if you are using fresh rose, instead of dry like I did. I've noticed since the rose still has moisture in it, it can rancid pretty fast if not refrigerated. Nuts are a little harder to infuse, and generally, it is a much longer process than infusing herbs and flowers. Hope that helps!Natural Tinahttps://www.blogger.com/profile/15709995836215484458noreply@blogger.comtag:blogger.com,1999:blog-7137221171503109695.post-37774111880064697802012-04-23T07:10:37.587-07:002012-04-23T07:10:37.587-07:00I'm interested in IO's for cooking. I beli...I'm interested in IO's for cooking. I believe too grapeseed oil is a better oil for infusing. With your experience have you seen a rancid timeframe for any of the "kitchen" herbs? I'm somewhat aware of garlic having a shelf life in the refrig after infusing. Do nuts infuse well?<br />If you like you can reach me at bburr@is3online.combob burrnoreply@blogger.com