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Somers, New York

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Reviewed Garlic and Lemon Oil

Aug 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Reply to hiparker2:
I would recommend you strain the oil before bottling in a glass canning jar. This will result in a pleasantly flavored oil as opposed to an over-poweringly (and potentially bitter) flavored oil. Also, storing in a tightly sealed jar, such as a canning jar with a rubber seal, is VERY important. Lastly, remember to RE...

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