cybercat wrote:
> "zxcvbob" > wrote
>> Should be OK if you store it in the *freezer*. Otherwise I wouldn't
>> trust it even refrigerated.
>>
>
> What makes it dangerous? We're talking chopped onion in olive oil,
> right? I'm honesty trying to understand this.
>
> Is it the same thing as, say, if I decided to take fresh rosemary,
> wash it, dry it, chop it, then add it to olive oil and keep it in the
> fridge? Would that
> be a botulism risk?

Plug the following into google:

botulism caused by garlic in oil