Garlic-infused oil

Well, today, Winter decided to show up in Boston.  We have had an unseasonably warm winter thus far, and believe me, I am NOT complaining!  Russ and I decided to start our day with a walk in the snow with our furry friend, LUCY! Lucy is our 2 year old chocolate lab.

Love walking off the beaten track a bit on a snowy day.

This past Thursday, I was the host and moderator of a  twitter chat on the Low FODMAP diet with other dietitian experts from the US and Australia {where this diet originated}.  It was very cool to be tweeting with individuals all over the globe.  The low FODMAP diet is a special diet that helps people with stomach woes.  Being able to help people with troubling intestinal distress has been the most rewarding part of my job as a nutritionist.  One of the topics during our twitter chat, was how to include garlic flavor into the diet.  Typically garlic is a low FODMAP diet NO-NO!  BUT, infusing garlic in oil, as long as you don’t eat the garlic is A-OKAY.  This is because the FODMAPs in garlic (fructans) are water soluble so they will not leach into the oil.  (Water doesn’t mix with oil!)

So, today, I decided to make some garlic-infused oil.

Home-made garlic or herb- infused oil should be prepared and used immediately, ideally. There is a risk of serious food borne illness if the oil is left at room temperature or even refrigerated longer than 2-4 days.  Commercial brands have special anti-microbial agents added to the oils blends so that they can be often stored at room temp. or stored longer in your refrigerator.  Learn more about the safety of making homemade garlic and herb oils here.

Most garlic infused oils I have seen use olive oil which tastes great BUT I have a number of different oils I use in cooking and decide today I would make my oil with a mixture of avocado oil and extra virgin olive oil.  SO…yum.

Infusing a little extra flavor with nut and fruit oils has been my latest kitchen experiment. Here’s a small collection of my oils.

To make garlic-infused oil, gently crush a few cloves to loosen the skin and break the clove up a bit.

I use about 1/2 cup of olive oil and 1/2 cup avocado oil to 5-6 garlic cloves.

Gently heat (med-low heat) on the stove top to help the garlic infuse the oil.

My husband and kids like a bit of kick to the oil, so I add some crushed red pepper (about 1 tsp)

I like the flavor of thyme, so added a sprig or two. Garlic and thyme make great partners.

After the oil cools down a bit, pour into a clean glass jar. But, ideally, cook up your oil and use it right away.

Be sure to label with the date so you know when your 2-4 days of safe eating are up.

But this oil won’t last long.  It’s great to dip your favorite bread (gluten free bread for the low FODMAP diet peeps), drizzle over salad, add to rice and pasta dishes.

The oil may get a bit cloudy in fridge.  Just run the bottle under warm water and it will clear right up!