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Low FODMAP Acidified Garlic-Infused Oil

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There are many ways to make low FODMAP garlic-infused oil at home. We have a traditional approach, in our recipe Low FODMAP Garlic-Infused Oil, and this here is an acidified version. The traditional version can be refrigerated for up to 3 days ONLY (per FDA safety guidelines), or frozen for longer storage of about 1 month. People have requested an acidified version, so here it is, Low FODMAP Acidified Garlic-Infused Oil, but please read the warning and storage information first, before you invest the time making this recipe. Also please read our article Garlic-Infused Olive Oil and The Low FODMAP Diet.

Low FODMAP Acidified Garlic-Infused Oil in bottle and dish. And salad.
Image Dédé Wilson.

What Is Acidified Garlic-Infused Oil?

According to the FDA, an acidified food (AF) is a low-acid food to which acid(s) or acid food(s) are added and which has a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85. This is for safety and to prevent bacterial growth.

When you buy canned or jarred food, the main item (peaches, salsa, kimchi, etc.) will often have an acid component, such as citric acid, or perhaps it is a fermented food, or naturally acidic food.

Here are just a few examples of the various categories:

  • Acid Foods: Peaches, lemons, apples.
  • Formulated Acid Foods: Foods composed of acid foods to which small amounts of low-acid ingredients are added (typically less than 10% by weight), such as BBQ sauces, mayonnaise.
  • Low-Acid Foods: Soups, gravies, etc.
  • Acidified Foods: Hot sauces, pickled vegetables, some salsa.
  • Fermented Foods: Kombucha, kimchi, sauerkraut, some pickles.

What About Garlic?

woman with garlic.
David Gilder via Shutterstock.

Garlic has a pH of 5.3 to 6.3, which makes it a low-acid vegetable. As with all low-acid vegetables, garlic will support the growth and subsequent toxin production of the bacterium Clostridium botulinum when given the right conditionsSitting around in oil is one of those conditions.

Therefore, garlic-infused oil either has to be used within a short, safe amount of time, if refrigerated, or it can be frozen or acidified for longer storage. The problem is that there is no definitive length of time for either frozen or acidified. Make sure you understand this last sentence, and the section below.

READ THIS FIRST

First Things first.
Uuganbayar via Shutterstock.

We have conducted extensive research on what is known about the safety and storage recommendations of acidified garlic infused oils. 

We have spoken with experts at The FDA, the University of IdahoOklahoma StateThe International Association for Food Protection, University of California Davis, and the University of Guelph and Director of Canadian Research Institute for Food Safety. See References at end of recipe.

Unfortunately, there is a lack of specificity for storing acidified products.

Storing Acidified Garlic-Infused Oil at Room Temperature

The sources we spoke with suggest that the following be taken into consideration:

  • There is no known definite timeframe for storage of acidified garlic-infused oil due to the many factors that can affect storage time.
  • These factors include:
    • Type and quality of oil used
    • Quality of fresh garlic
    • Size of garlic pieces
    • Color of bottle used for storage
    • Temperature of storage
    • Storage proximity to direct light 
  • Make sure bottles are clean and food grade.
  • Once source suggested that oils high is polyunsaturated fats, such as canola and olive oil, might provide longer safe storage capability, as the oil will deteriorate less quickly. 

Therefore, we cannot offer definitive storage times either. We have experimented with 1 week.

Our Suggestion

Woman pointing. This is it. Yes. Agree. Listen to me.
Cast Of Thousands via Shutterstock.

We love our classic recipe for Low FODMAP Garlic-Infused Oil, and that is the one we make again and again. If you want to experiment with acidification, of course you are free to do so using this recipe. The difference between this recipe and products that you buy that are acidified is that they have been safety checked in the lab; your homemade recipe will not be, therefore length of storage time is unknown.

Buying Citric Acid

Citric acid.

You may not have purchased citric acid before. It is actually very easy to source and can be found on Amazon. It keeps well, but go for the smallest package you can find, as you do not need a lot.

You Need A Scale

The second part of the recipe, where you are combining the acidified garlic and the oil, requires a scale. Once your garlic is acidified and patted dry, you need to weigh it. Then, the amount of oil you introduce will be 1 part garlic to 10 parts oil, going by weight.

That is the amount of garlic and oil you will store for 1 to 10 days, to permeate the oil with the garlic flavor.

How To Make Low FODMAP Acidified Garlic-Infused Oil

Fresh garlic.

Whisk the warm water and citric acid together in a non-reactive bowl until powder is dissolved. Stir in chopped garlic.

garlic in citric acid solution.

Cover with plastic wrap and allow to sit for 24 hours at room temperature.

Drain garlic in a colander, pat dry with paper towels.

draining garlic.

Then tip out onto a generous amount of clean, dry paper towels and continue to dry as well as possible. Gently squeeze to help remove moisture. 

drying garlic.

Weigh the garlic and place in a large non-reactive measuring cup or bowl.

weighing garlic.

Add 10 times the weight in oil.

garlic oil.

This mixture, oil and garlic, should be transferred to a non-reactive dark jar or bottle(s), that has a cork/lid/cap.

garlic oil and bottles.

The less headroom in the container, the less oxidation can occur. Cover with top. Allow to sit for 1 to 10 days in a dark, cool place, such as inside a cabinet.

garlic in funnel.

Taste the oil after 1 day.

bottles of oil.

The researchers have not provided more exacting direction. Remove the garlic solids from the oil when it tastes good to you, somewhere between day 1 and 10. Once all of the garlic solids are removed, store the oil in the dark bottles/jars, which you have cleaned and dried before introducing the strained oil. Cover tightly and store in a cool, dark place. Length of storage time is indeterminate.

vertical image Low FODMAP Acidified Garlic-Infused Oil in bottle and dish.
Image Dédé Wilson.
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Low FODMAP Acidified Garlic-Infused Oil in bottle and dish. And salad.
5 from 1 vote

Low FODMAP Acidified Garlic-Infused Oil

There are many ways to make low FODMAP garlic-infused oil at home. We have a traditional approach, in our recipe Low FODMAP Garlic-Infused Oil, and this here is an acidified version. The traditional version can be refrigerated for up to 3 days ONLY (per FDA safety guidelines), or frozen for longer storage of about 1 month. People have requested an acidified version, so here it is, Low FODMAP Acidified Garlic-Infused Oil, but please read the warning and storage information first, before you invest the time making this recipe. 

Low FODMAP Serving Size Info: Makes about 3 cups (720 ml); suggested serving size is 1 tablespoon; 48 servings

Makes: 48 Servings
Prep Time: 15 minutes
Resting Time: 1 day 8 hours
Total Time: 1 day 8 hours 15 minutes
Author: Dédé Wilson

Ingredients:

  • 2 cups (480 ml) warm water
  • 1 tablespoon citric acid
  • 2/3 cup (33 g) chopped garlic, about ¼-inch (6 mm) in size; larger pieces will not allow acid to permeate effectively
  • Extra-virgin olive oil, canola oil, or oil of choice

Preparation:

  1. Whisk the warm water and citric acid together in a non-reactive bowl until powder is dissolved. Stir in chopped garlic. Cover with plastic wrap and allow to sit for 24 hours at room temperature.
  2. Drain garlic in a colander, pat dry with paper towels, then tip out onto a generous amount of clean, dry paper towels and continue to dry as well as possible. Gently squeeze to help remove moisture.
  3. Weigh the garlic and place in a large non-reactive measuring cup or bowl. Add 10 times the weight in oil. This mixture, oil and garlic, should be transferred to a non-reactive dark jar or bottle(s). The less headroom in the container, the less oxidation can occur. Allow to sit for 1 to 10 days in a dark, cool place, such as inside a cabinet.
  4. Taste the oil after 1 day. The researchers have not provided more exacting direction. Remove the garlic solids from the oil when it tastes good to you, somewhere between day 1 and 10. Once all of the garlic solids are removed, store the oil in the dark bottles/jars, which you have cleaned and dried before introducing the strained oil. Cover tightly and store in a cool, dark place. Length of storage time is indeterminate.

Notes:

References:

1. Pennsylvania Department of Agriculture. Canning Limited Food Establishments, January 11, 2024. Available at: https://www.pa.gov/content/dam/copapwp-pagov/en/pda/documents/consumer_protection/foodsafety/documents/canning-%20limited%20food%20establishments%201.11.24.pdf.

2. U.S. Food and Drug Administration. Code of Federal Regulations, Title 21, Part 114: Acidified Foods. Available at: https://www.fda.gov/food/guidance-documents-regulatory-information-topic-food-and-dietary-supplements/acidified-low-acid-canned-foods-guidance-documents-regulatory-information

3. Institute of Food Technologists/Food and Drug Administration. Evaluation and Definition of Potentially Hazardous Foods, p. 59. Available at: https://www.fda.gov/files/food/published/Evaluation-and-Definition-of-Potentially-Hazardous-Foods.pdf

4. International Association for Food Protection. Food Protection Trends, July–August 2014. Available at: https://www.foodprotection.org/files/food-protection-trends/Jul-Aug-14-Abo.pdf.

5. International Association for Food Protection. Food Protection Trends, June 2011. Available at: https://www.foodprotection.org/files/food-protection-trends/Jun-11-Nummer.pdf.

6. University of Idaho Extension. Contact: (208) 885-6111, Email: info@uidaho.edu.

Course: Condiment
Cuisine: American

Nutrition

Calories: 121kcal | Fat: 14g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.