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I have been doing olives (mixed kalamata and jumbo green/mazinilla) with a salty brine with dehydrated galic and herbs with a layer of olive oil over the top. Now is this safe or not?? i leave it to stand to draw the flavours and usually at room temp.

marked as duplicate by Chris Steinbach, user18453, rumtscho Jan 21 '15 at 10:52

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  • 1
    Because this specifically asks about dehydrated garlic (not fresh) it's a little bit closer to this one: cooking.stackexchange.com/questions/9146/… – logophobe Jan 16 '15 at 14:15
  • @logophobe: I also thought about this but OP also mentions olives which are not dehydrated. – Ching Chong Jan 16 '15 at 15:11
  • I don't think olives are typically a botulism risk because of the curing process, but no matter. The point is that we've got several versions of this question floating around. – logophobe Jan 16 '15 at 15:48
  • This one also has a bunch of brine in it... – derobert Jan 16 '15 at 17:40

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