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
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:
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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.
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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.
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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.
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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.
