Garlic-Infused Oil

One of the things that made this whole process that much easier was having the Flavor without FODMAPs Cookbook by Patsy Catsos. Patsy is my nutritionist as well so I took in every word of this book to make life easier for me. One of the best bits was all of the substitution guidelines contained within. The Garlic-Infused Oil was a particular godsend. While garlic is not my absolute favorite flavor I did use it a lot in my cooking. This was a great way to get the flavor without risking any symptoms.


Garlic-Infused Oil

Yield: 1/2 cup

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 3 large cloves garlic, peeled, washed, and crushed but intact

Instructions:

  1. Pour olive oil into a small saucepan. Add the crushed cloves of garlic. Heat oil at a medium-high heat until small bubbles rise from the garlic.
  2. Remove saucepan from the heat. The garlic continues to cook. Let the oil cool for a few minutes before pouring both oil and garlic into a clean glass jar with a cover.
  3. Store in the refrigerator for up to a week.
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