So I made myself a bunch of garlic confit about two weeks ago, and after making a new batch today I was googling for some more cool recipes and then learned that there might be some more risk than I though.

I took about three bulbs of garlic, peeled them and added some thyme and dried chile de arbol. Then covered it in olive oil and heated on the stove till bubbling. From there I put it in the oven at 115c/240f for about two and a half hours. From there I put it all in a jar, which I basically kept on my counter and have been fishing out one or two cloves a day to add to my daily grilled cheese sandwich for breakfast. For the past two weeks.

I figured the oil would preserve the garlic, but I've been reading some stuff that says otherwise.
I feel fine, and think I heated it long and hot enough, but from what I'm reading this has been pretty risky. Would you guys agree? And if so, how should I prepare/store the stuff safely?