[medstrom]

Not contradicting you, but I feel you focus too much on defending yourself. This is just HN. The important thing is people know to be wary of keeping garlic oil (even in a squeeze bottle) for a week plus. The rest of the facts (or who's technically right) are relevant to very few readers.

[nkozyra]

Sure, but here are the facts:

1. Very few things should be kept in the refrigerator more than a few days due to risk of contamination. Garlic and oil is recommended no more than seven days

2. Under normal refrigeration, to it's fine to keep garlic and oil in a non airtight container, as supported by the above links

I didn't suggest any longer term storage and the idea that I'm espousing something dangerous is somewhat silly given those facts.

[medstrom]

I actually disagree with #1. I've kept food for months without issue. Like, eggs can be good for about six months past the use-by date. Yogurt for one month past. I bake bread dough and let it rise in the fridge for up to 14 days (lends it a nice alcoholic flavor). C. botulinum is just an especially nefarious threat because it won't make the food smell bad: an invisible poison.

[nkozyra]

Well given I said "very few things" I can't see the disagreement.