Low FODMAP Garlic-Infused Oil
Low FODMAP Garlic-Infused Oil is the easiest way to get garlic flavor into your low FODMAP foods. And it can be frozen for longer storage so you never have to be without!
Low FODMAP Serving Size Info: Makes 2 cups (480 ml); servings size is 4 U.S. teaspoons (20 ml)
Ingredients:
- 2 cups (480 ml) extra virgin olive oil, pure olive oil or vegetable oil such as canola, grapeseed, rice bran, safflower or sunflower
- 6 large cloves of fresh garlic, peeled, whole or halved
Preparation:
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Have ready a glass storage bottle, container or jar with an airtight lid. Rinse with boiling water and dry thoroughly; set aside.
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Pour oil in a small sized non-reactive pot and heat over low heat just until just warm to the touch, then remove from heat. It is important not to overheat the oil as its flavor and integrity will degrade. No need to use a thermometer, just go by touch and only heat the oil until it is warm, not hot.
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For a more subtle garlic flavor, leave the cloves whole; for more potent garlic flavor halve the cloves Add garlic to oil, off the heat, and allow to sit for about 2 hours. Strain into the clean jar, making sure to remove all of the garlic pieces; we like to line a fine wire-meshed strainer with cheesecloth to catch any garlic pieces. Seal jars and store in refrigerator, using within 3 days, or freeze for up to 3 months for safety (see headnote and TIPS below).
Dédé's Quick Recipe Tips Video
Notes:
TIPS
- You may use whatever kind of oil that you like. Our recipes will specify whether we are calling for Garlic-Infused Oil made with olive oil or a more neutral carrier oil, such as sunflower, canola, rice bran or the like.
- Think about how you will be using the oil. If you are planning to make pesto or about to cook some Italian foods, then use olive oil as your base. If you want to cook Mexican or know that you do not want the flavor that olive brings to a dish, then choose a more subtle flavored oil, such as the ones listed above.
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UPDATE: You can freeze the oil safely. Take advantage of this fact and make larger batches. In theory the oil can be frozen indefinitely but the flavors might degrade. We suggest freezing some 1 month, tasting it, and see if the flavor is to your liking. If it is, try pushing it and try 3 months or longer. Freeze in ice cube trays. Once frozen, pop the cubes out and stir in an airtight container.
The freezing does not affect the FODMAP aspect and the recipe remains totally compliant with all Monash University recommendations.