It's important that you store your confit garlic in the fridge and use it within two weeks. With any method of preserving a low-acid ingredient like garlic in oil, there is a risk of botulism if it's not stored correctly. This risk is very low - but it's better to be safe and store this oil properly and not at room temperature. You can find out more about botulism here if you're curious (but don't freak out!)