You should only keep homemade chopped garlic in oil in the refrigerator for no more than 7 days to avoid the risk of botulism.
The Danger of Garlic in Oil
Garlic stored in oil provides the perfect environment for Clostridium botulinum bacteria to grow and produce botulinum toxin, which causes botulism. This is a serious and potentially fatal illness. The oil deprives the garlic of oxygen, and garlic's low acidity doesn't inhibit bacterial growth.
Guidelines for Safe Storage:
- Make it fresh: The best approach is to prepare garlic in oil immediately before use.
- Refrigerate promptly: If you must store it, refrigerate it at 40°F (4°C) or lower immediately after preparation.
- Maximum storage time: Do not keep homemade garlic in oil for more than 7 days, even in the refrigerator.
- Consider freezing: Freezing garlic in oil is a safer option for longer-term storage (several months). However, freezing will change the texture of the garlic.
- Commercial products: Commercially prepared garlic in oil is often treated with preservatives to inhibit bacterial growth. Check the product label for specific storage instructions. However, it's always prudent to refrigerate after opening.
- Signs of spoilage: Discard immediately if there are any signs of spoilage, such as a foul odor, discoloration, or bubbling.
Summary Table: Garlic in Oil Storage
| Storage Method | Max Storage Time | Safety Notes |
|---|---|---|
| Refrigerator | 7 days | Store at 40°F (4°C) or lower. High risk of botulism if stored improperly. |
| Freezer | Several months | Freezing alters texture. Still, consider freezing after the 7 day refrigerated storage. |
| Commercial Product | See label | Follow instructions on the label. Generally safe, but always refrigerate after opening and check the expiration date. |
