Yes, it needs to be refrigerated. If you strain the garlic, parsley, etc. before refrigerating it, it should last weeks. If it were me, I’d probably start with 1/4 cup of the oil (not 1/3) and add yogurt to my taste so I wouldn’t have to worry about leftover oil.
Some sites say infused garlic oil is ok up to a month in the fridge, tightly sealed. Others (I can't find source right now) caution that the garlic can develop bacteria or food poisoning after week to 10 days. I would go with drbabs idea, and use it all up with the yogurt on first preparing. Or make smaller amount so you don't have leftover oil.
Found one source about the danger (botulism) of homemade infused garlic in oil. Michigan State Univ, FYI - they say use within 2-3 days. https://www.canr.msu.edu/news/stinking_facts_about_garlic
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Others (I can't find source right now) caution that the garlic can develop bacteria or food poisoning after week to 10 days.
I would go with drbabs idea, and use it all up with the yogurt on first preparing. Or make smaller amount so you don't have leftover oil.
Michigan State Univ, FYI - they say use within 2-3 days.
https://www.canr.msu.edu/news/stinking_facts_about_garlic