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.

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    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, 2015 at 14:15
  • @logophobe: I also thought about this but OP also mentions olives which are not dehydrated. Jan 16, 2015 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, 2015 at 15:48
  • This one also has a bunch of brine in it...
    – derobert
    Jan 16, 2015 at 17:40


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