I frequently store my garlic in oil, via a salad dressing mix that I have made up about every two to three days. The salad mix contains squozen garlic, vinegar, EVOO, salt, pepper. Then I bring some to work with me every day. Having this mix makes my mornings quicker and easier.
However, my mom recently read that garlic stored in oil over 24 hours can/will develop botulism. Is the science sound on this? Is this a myth? What about garlic stored in vinegar and oil?