Homemade Garlic-Infused Oil (Low FODMAP)
Using low FODMAP garlic-infused oil is an easy and delicious way to get garlic flavour without actually consuming high FODMAP garlic. Perfect for people with IBS!
Servings: 5 servings (1 tbsp each)
Equipment
- 1 small pot
- 1 small jar or container with airtight lid; rinse with hot or boiling water before use
Ingredients
- 1/3 cup extra-virgin olive oil (or other neutral cooking oil)
- 3 cloves garlic (peeled & cut into quarters)
Instructions
- In a small pot, heat oil over low heat until it is warm to the touch. It does not need to be sizzling or bubbling.
- Once the oil is warm, turn off the heat completely. Add the pieces of garlic and allow the oil and garlic to sit for 1-2 hours depending on the strength of flavour you want.
- Strain the oil into a clean jar or container using a fine mesh strainer, ensuring all pieces of garlic are separated and removed from the oil. In a sealed jar this oil will safely keep in the refrigerator for 3 days.
Notes
Make it last: If you want to make a larger batch of oil to use later in recipes, this oil can be frozen for up to 3 months. Try freezing it in ice-cube trays and then storing the cubes in an airtight container, so you can use smaller portions in your favourite recipes.
Add more flavour: If you're looking to amp up the flavour even more, try adding your favourite low FODMAP herbs into the oil while the garlic infuses. Some of my favourite additions are rosemary, thyme, and basil.