I know there are warnings about making garlic infused olive oil. How quickly does this become an issue? I started to make garlic croutons this AM and had minced garlic in warm olive oil. I decided I should let it infuse a bit before making the croutons. I meant to refrigerate the olive oil (garlic added) but I am pretty sure I left it sitting in the microwave. Could there be an issue with botulism spores in a period of 12 hours or so? Should I toss it and start over this evening? .
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