Can I store garlic confit separately from the oil?

I'm sure this question has been asked before, but I can't find a straight answer, and I'm losing my mind.

I understand that refrigerating garlic confit is a must, but I'm wondering if I have to store the garlic in the oil as well? Many recipes tell you to, but I've seen some videos online of people storing them separately. I would love to store them separately for ease of access (I don't want to dig through solidified oil for my garlic), but I can't figure out if that's actually okay/safe. Please help!

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