DIY Garlic-infused olive oil

Do you miss garlic? 🧄🧄🧄

​​​​​​Foods high in FODMAPs (such as the fructans in garlic) have been proven to exacerbate IBS symptoms. And sadly, garlic is a common trigger. The good news is that there are now many commercially available garlic-infused olive oils. And making your own is easy-peasy!

To DIY garlic-infused oil, add ½ cup of really good quality olive oil to a saucepan.

Add 1-2 cloves fresh garlic and heat gently (until warm to the touch). Don’t be tempted to boil or fry the garlic. If you take the oil too far, you’ll change the structural integrity of the oil and ruin the taste. Heat until it’s warm to the touch. Take off the heat and leave to infuse for 2+ hours. ​​​​​​​​
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Strain and use. ​​​​​​​​​​​​​​​​

NOTES

If you’re not using the oil immediately, strain into an air-tight container, refrigerate and use within 3 days. Avoid online recipes that recommend you make garlic-infused oil in large batches. The risk of botulism is real!
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Infused oil can be frozen but it’s a huge faff and it always tastes weird once defrosted (or maybe I'm just doing it wrong. If you've worked out how to freeze/defrost garlic infused oil, please let me know!)​​​​​​​ So my advice is to make small amounts and use it liberally! ​​​​​​​​
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