I make a product I invented called Maybe It's Marinade. Cold pressed extra virgin olive olive, pressed garlic as the base in three varieties, AoliOliO, Dill and Cayenne Pepper, garlic powder, and titch of salt. I package it in a 250 ml mason jar. I also place the jar in a celephane bag as part of its packaging. Recently, a public inspector noticed the product and sunk his teeth into it concerning Botulism risks.
I've been making this for eighteen years. No one has ever gotten sick. I designed the product to be stored in the cupboard. Using cold pressed olive, extra virgin olive oil I have never found the product to become awful, discolored, smelly, and I set some aside in my house on several occassions for months and tested it on myself and found nothing wrong.
The product is not a method of storing garlic in the oil, with the other ingredients in the recipe, it becomes a bread dipping oil, cooking tool, pasta sauce accessory. The use of the mason jar provides a secure lid but a very reusable easy to open situation. I do not fill the oil to the top, so that the product can be shaken. Its a very interactive product if that makes sense, in the way that it's spoon accessible.
Can you provide some sort of pro and con overview? I only see articles on storing garlic in oil, not as an ingredient in a recipe? If there's a chance i will make people sick afer eighteen years, I may have to stop making it. Thanks a heap.