Phatch, I know you are the resident alarmist (in a good way) when it comes to people storing garlic in olive oil. I actually learned about botulism after seeing you mention that and then reading up on it since the idea of something only being a danger in an anaerobic environment seemed intriguing. I recently was at a friends house, and they had garlic cloves in oil. I repeated your warning and they seemed not only surprised but basically said.. I've done that my whole life never had an issue. So what's the deal? Is it a minute risk, or is there something to genuinely be concerned about? Is there a period of incubation that perhaps with enough turnover of the oil would be mitigated? Edit: For those new to this here is info on the subject.