But what of the trend of “canning” or sealing cloves of garlic to season olive oil?

Don’t do it.

The pH of garlic ranges from 5.3 to 6.3. It’s considered a low-acid vegetable. Holding it in olive oil will promote the growth of toxic bacteria, including that which causes botulism.

If untreated, death can result in a few days of consuming food with Clostridium botulinum, the bacteria that flourishes where moisture, room temperature, lack of oxygen and low acid concentrations combine.

Garlic or dill dropped in a jar of pickles is OK because pickles are preserved in an acid environment, but garlic, like green beans and many other non-acidic vegetables, needs heat or freezing temperatures to preserve it once it is submerged in a liquid medium.

Flavoring a counter-top decanter of olive oil with a fresh slice of garlic amounts to a potentially lethal combination that favors the growth of this deadly bacterium, despite what you may have heard.

Instead, store garlic separately in a cool dry environment and use it as needed.