Hi Cameron. It is important to be cautious when working with risky food combinations. Thank you for your concerns. Clostridium botulinum spores will grow botulism toxin when certain conditions exist. Generally, low acid foods in an anaerobic (no oxygen) environment that are stored at room temperature can produce botulism toxin. Most risky can be home canned (low acid) foods, pot pies, sausages, potatoes-in-foil, casseroles and herbs and veggies in oil. Interrupt one of these conditions and the toxin will not grow. In the case of your leftovers, cool and refrigerate them within 2 hours of serving; 1 hour if it is a hot day. Thick foods should be cut apart or not be more than 2 inches deep. Foods that can be stirred can be cooled by placing the pot in a sink with ice or cold water and stir until cooled - usually about 10 to 15 minutes if the water is changed when it gets to room temperature. More info and tips is available in Storing Foods for Safety and Quality.

We have directions for making Flavored Oils on our web page but they must be refrigerated and used within 4 days. One exception is the dried tomatoes in oil recipe (one of my favorites!). You can make your own flavored oils, too, but they can only be stored in the refrigerator for 4 days or frozen. Label and date the bottles with an expiration date and dispose of the contents promptly if necessary. Make small batches that can be used within 4 days or frozen. See Herbs and Vegetables in Oil. The University of Idaho Extension has developed fabulous directions for shelf stable garlic or 3 herbs - basil, rosemary and oregano using directions in Making Garlic- and Herb-infused Oils at Home. These acidified garlic bits produce excellent flavored oil. In both of these publications it is important to follow directions and observe safety precautions. All of these publications are available to view or download for free. Hard copies can be obtained from local OSU Extension offices for free or a small fee. Call ahead with your request. Enjoy!