Homemade Low-FODMAP Garlic-Infused Oil

 

🧄 Homemade Low-FODMAP Garlic-Infused Oil

🌿 Ingredients

• 1 cup extra-virgin olive oil (or avocado oil for a milder flavor)

• 3–5 large garlic cloves, peeled and smashed (not chopped or minced)

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🔥 Stovetop Method

1. Warm the oil:
   Pour the oil into a small saucepan and add the smashed garlic cloves.

2. Infuse gently:
   Heat on low (around 180°F / 80°C) for 10–15 minutes, until the garlic smells fragrant and turns lightly golden — not brown.

   If it starts sizzling, turn down the heat — you want a slow infusion, not frying.

3. Cool and strain:
   Remove from heat, let cool, and strain out the garlic pieces completely.

4. Store safely:
   Pour into a clean, dry glass jar or bottle.

   • Refrigerate immediately.

   • Use within 5–7 days (to avoid the risk of botulism).

   • For longer storage: freeze in ice cube trays for up to 3 months.

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🌼 Flavor Boost Variations

You can infuse along with:

• A few sprigs of fresh herbs (rosemary, thyme, or parsley stems)

• A pinch of chili flakes for heat

• A strip of lemon zest for brightness

(Just be sure to strain everything out before storage.)

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✨ Pro tip: Brush this oil over roasted veggies, drizzle it into soup right before serving, or toss it with pasta or rice. The aroma hits first, and your taste buds will swear you used real garlic.