Low FODMAP Garlic-Infused Oil

Ingredients:

• 1 cups (480 ml) extra virgin olive oil

• 3 large cloves of fresh garlic, peeled and halved

Preparation:

1. Have ready a glass storage bottle, container, or jar with an airtight lid. Rinse with boiling water and dry thoroughly; set aside.

2. Pour oil into a small, non-reactive pot and heat over low heat just until warm to the touch, then remove from heat. It is important not to overheat the oil as its flavor and integrity will degrade. No need to use a thermometer, just go by touch and only heat the oil until it is warm, not hot.

3. For a more subtle garlic flavor, leave the cloves whole; for more potent garlic flavor, halve the cloves. Add garlic to oil, off the heat, and allow to sit for about 2 hours. Strain into the clean jar, making sure to remove all of the garlic pieces; we like to line a fine wire-mesh strainer with cheesecloth to catch any garlic pieces. Seal jars and store in the refrigerator, using within 3 days, or freeze for up to 3 months for safety.