Garlic Infused Olive Oil

Garlic oil is a great shortcut to add flavor to any savory dish, and can be used even for a low FODMAPs diet! Store the olive oil, covered, in the refrigerator for up to 1 month. The oil may appear cloudy after refrigeration but is still good to use. Can be used in cooking to replace browned garlic in oil, or allow to come to room temperature for 20 minutes if using fresh to drizzle on salads or veggies.

* Recipe is easily doubled or tripled - adjust garlic to your taste preference.

 1 cup Olive oil
 3 Cloves garlic
1

With the wide, flat edge of a butcher knife, crush/smash each garlic clove.

2

Place garlic and olive oil in a small saucepan over medium-low heat.

3

Heat, stirring occasionally, for 5 minutes.

4

Allow to cool in the pan before pouring into a lidded glass container/jar of your
choosing.

Ingredients

 1 cup Olive oil
 3 Cloves garlic

Directions

1

With the wide, flat edge of a butcher knife, crush/smash each garlic clove.

2

Place garlic and olive oil in a small saucepan over medium-low heat.

3

Heat, stirring occasionally, for 5 minutes.

4

Allow to cool in the pan before pouring into a lidded glass container/jar of your
choosing.

Garlic Infused Olive Oil