I always like to add boiling water to dried garlic granules then put them in oil. Does it need refrigeration? Since it is not fresh garlic. Just curious because I have read a lot of questions and answers here and they are all for fresh garlic.
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I've read that the risks are the same for dried as with fresh... I'd err on the safe side and refrigerate it.
Why not mince up a bag of garlic cloves, gently heat in olive oil in a pan until the oil takes on some of the garlic flavor (but don't let it brown) then pour all into a jar for the fridge? Great for flavoring sautes...
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