It's important to note that garlic is an ingredient that can be at risk of botulism if not stored correctly. For this reason, it's important to always refrigerate the garlic confit and use it within TWO WEEKS. Several sources suggest longer would be fine - but I err on the side of caution. To reduce the risk further, you can move your newly-cooked garlic confit to a new, heat-proof bowl and allow it to sit in an ice-bath, stirring, to allow it to cool faster. Then store it in a covered container in the coldest part of your refrigerator. DO NOT attempt canning or any other 'anaerobic' (airless) storage method.