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FODMAP friendly garlic infused oil

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  • 1/3 cup (80ml) neutral flavoured oil of choice
  • up to 1 head of garlic, papery skins removed and cloves sliced
  • salt, to taste


  • Prepare your garlic and have it ready to go.
  • Heat the oil in a small saucepan over a medium heat. Add the sliced garlic and cook for 5-10 minutes, or until the oil smells deeply garlicky and the pieces of garlic are lightly golden.
  • Strain the oil into a sterilised container, leaving the garlic bits behind. Gift those to a garlic starved member of the house (they'll be thrilled, I promise).
  • I think the garlic hit is most pronounced when you use it uncooked - that is, drizzled over salad or baked potatoes. It also works nicely drizzled over pasta. Use the oil within 3-4 days to ensure it is food safe.


Homemade FODMAP-friendly garlic infused oil kept beyond 4 days runs the risk of growing botulism, a toxin that can be fatal. Make the oil as directed, ensuring you properly sterilise your jar and place it promptly in the fridge. Use the oil within 3-4 days or freeze (see more below). If you're uncomfortable with the process, you can buy stabilised garlic oil instead. It doesn't taste nearly as good, but it still adds a garlic hit.
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