Should i worry? We just had a vinagret made with olive oil, crushed garlic, white wine vinager, dijon and chives. It was on the counter in air tight container for 6 hours and then stored in fridge for 3 days.
I would chunk it, better to waste it than risk illness. Fresh garlic and olive oil left at room temperature for a significant amount of time (not like the 10 minutes it might sit during prep for addition to soup, pasta, etc.) makes a prime breeding ground for botulism.
Potentially dangerous things like this shouldn't sit out longer than 2 hours at room temperature. Three days in the fridge would be fine if it were safe when it went in, but in this case it wasn't.
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