Do not eat the garlic stored in oil! Garlic and oil is a botulism risk if stored at over 40° F or for more than 7 days. Garlic is a natural reservoir for botulism and the oxygen free environment of oil gives it everything it needs to grow to dangerous levels.
Do not eat the garlic stored in oil! Garlic and oil is a botulism risk if stored at over 40° F or for more than 7 days. Garlic is a natural reservoir for botulism and the oxygen free environment of oil gives it everything it needs to grow to dangerous levels.