Storing roasted garlic in the refrigerator
I know the risk associated with roasted garlic stored in an anaerobic environment (e.g. olive oil) due to botulism and that many people like to freeze it for later use. However, if you plan to use it within a week or so is it ok to just keep it in the fridge? We have been either keeping it wrapped in Saran Wrap or in a Tupperware container.