Fresh garlic stored in oil is dangerous.
"Garlic is a low-acid vegetable, which makes it ideal for culturing Clostridium botulinum, the bacteria which causes botulism. As long as the bacterium is exposed to oxygen, it cannot develop the spores which secrete the toxin, so garlic itself is perfectly safe. However, when garlic is placed in oil or fat, an anaerobic environment is created, and if the bacteria is present, it can cause botulism in anyone who consumes the product."
"Freshly prepared garlic in oil, used immediately, is also safe, as the bacteria have no time to grow. Fresh garlic in oil can also be refrigerated and used safely for up to one week. Home cooks lack the facilities necessary to add enough acid for long-term storage."
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I always either cook the garlic or just consume as soon as possible!
The more I see the less I know for sure.