They either didn't use dry herbs, didn't acidify herbs and did not use salt to favor the growth of lactic bacteria.
Also, do you grasp the concept of water activity in regards to microorganisms in food? Do you know salt draws water from hydrophobic solvents? If you're affraid to lactoferment in oil, better not lactoferment at all.
>implying botulism isn't a spore-forming heat resistant germ
You seem to still have a lot to learn, kid.
>Also, do you grasp the concept of water activity in regards to microorganisms in food?
That was the whole point of my post. I related an example of how botulinum bacteria survived just fine in nothing but oil, thereby proving that the "water activity" argument is moot.
>>implying botulism isn't a spore-forming heat resistant germ
Who said anything about that? The point is that if you have herbs in OIL you can easily heat it hot enough to destroy the spores. With water you would need to use a pressure cooker in order to get a high enough temperature to destroy the spores. But with oil that's totally unneeded because oil doesn't boil off at 212F. Herbs in oil can easily be heated hot enough to destroy said spores.
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Its really good for your skin and hair
This is one of the best threads I've seen here. How do I get started on making my own oils?
squeeze a vegetable really hard