lacto-fermentation of oily foods

[Guest guest]

Is it possible to successfully lacto-ferment oily foods?

If not, how long do oil and herb emulsions last? I'm considering

making Lebanese whipped garlic (using olive oil, lemon juice, salt,

and garlic and whipping until a light, fluffy, white creamy

consistency is acheived) if it'll last a while. Was considering

fermenting it - but the texture might not be right after doing so.