[DamnInteresting]

You can just add the garlic to the oil a few minutes before you plan to consume it: Crush or mince the garlic, add it to the oil, whisk for 30 seconds, and pour through a strainer (ideally using a wooden spoon to squeeze the garlic against the strainer). This provides plenty of garlic flavor, but insufficient time for problematic microorganisms to multiply.

Source: https://www.seriouseats.com/the-best-caesar-salad-recipe

[derefr]

See my sibling reply for a clarification; I'm asking on a tangent about whether oxygenation would be helpful in room-temperature oil extractions generally; not whether it'd be helpful in room-temperature oil extractions for culinary use (which... aren't a thing.)