If you love garlic, then you’ll love this Garlic-infused Olive Oil recipe. It’s great for so many recipes, such as stir-fries, sautés, roasted vegetables, mixed in to mashed potatoes, home-made hummus, and salads Actually, for any recipe that calls for oil, I use my garlic oil. For those that love garlic but can’t eat it because of digestive issues, such as colitis, Crohn’s disease, irritable bowel, SIBO etc., and have to follow a Low-FODMAP diet (FODMAP stands for Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, And Polyols), then you should be able to have garlic oil. Garlic is high in fructans, an oligosaccharide, but fructans aren’t oil-soluble, so sautéing garlic in oil releases its aromatic flavor without the fructans.
Directions:
Peel 6-8 garlic cloves.
Place one clove at a time under the flat part of a wide-blade, kitchen knife.
Pound the flat side of the knife hard with the heel of your hand to smash the clove underneath. Repeat with the other cloves.
Place cloves in a saucepan with 1 cup of olive oil.
Turn the heat to low and let the oil cook for up to 5 minutes, until the cloves start to turn brown.
Turn off the heat and discard the cloves from the oil.
Let the oil cool down.
If there are any leftover crispy pieces of garlic, you can strain the oil by placing a small wire mesh strainer over a bowl or measuring cup. Pour the oil through the strainer into the bowl and discard the garlic bits.
Pour your garlic-infused oil through a funnel into a glass jar with a tight lid.
Store your garlic oil right away in the refrigerator and use within several weeks. Please note that improperly stored garlic oil can produce serious toxins that may cause botulism. I’ve been making garlic-infused oils for some time and have never had a problem with toxicity. However, to be on the safe side, store your oil properly, away from heat and light, and use within a few weeks.
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