I know I’ve already shared a garlic oil recipe with you, but I’ve found one that I like even better. Like the other recipe, it’s very simple to make. It just takes a little longer to make since it bakes in the oven. Be sure to use proper storage techniques with garlic oil. See this link from the University of Idaho. I store my garlic in the refrigerator for only a couple of days. Freezing is another option.
I’ve been wondering if garlic solids might break off into the oil. I haven’t found anything in my research that talks about this, but I figured that maybe by straining the garlic oil through several layers of cheese cloth in addition to a fine-mesh sieve, it might get the solids out if there are any. I don’t know if this helps cut back on the fructans, but I figured it wouldn’t hurt! I seem to tolerate this oil fine and it’s a great way to add garlic flavor to my dishes.
I love hearing feedback, so please let me know your experience with garlic oil and how you prepare it. Or if you buy it, what brands have you tried? For now, here’s how I do it:
Oven Roasted Garlic Oil
Low-FODMAP
makes 1 cup oil
Ingredients
1 head of garlic, sliced in half horizontally
1 cup extra virgin olive oil
1 sprig fresh thyme
Directions
- Preheat oven to 300 degrees F.
- Place garlic halves cut-side down in a baking dish. Pour in the oil and stir in the thyme. Cover and bake for one hour.
- Remove the garlic and thyme and discard. Pour the oil through a fine-mesh sieve lined with several layers of cheesecloth. Store in an airtight container in the refrigerator for up to three weeks.
