It's not the oil at issue, as far as I understand, or even the garlic alone. It sounds like the garlic introduces the bacterium and the oil provides plenty of high-energy molecules (fats and some proteins) for explosive growth. Both olive oil and garlic can be stored for a while without issue.
Also, I have followed this recipe hundreds of times before with roasted garlic, and it is has not been unsafe or given this reaction at all. I assume that is because you sterilize the garlic by roasting it.
Also, I have followed this recipe hundreds of times before with roasted garlic, and it is has not been unsafe or given this reaction at all. I assume that is because you sterilize the garlic by roasting it.