Garlic-infused oil

Onion and garlic are two of the biggest culprits for GI issues. They also happen to be two of the easiest way to make every savory dish delicious. Cutting it out of my diet was both a revelation (no more tummy ache) and a real challenge. Not having onion and garlic in my diet is also the go-to complaint for the Northener, when people ask him how hard the Low FODMAP diet really is. Poor man, he suffers so much…

Infused oils are a great work-around. The aggravating elements in garlic and onion are water soluble, so using them to infuse oil and removing the solids, gives you the flavour without setting off GI issues.

Difficulty 1


  • 500 ml vegetable oil
  • 6 garlic cloves, sliced (or 1 onion)


Simmer the garlic slices in oil over a low heat. Stir frequently. Switch off the heat and let the garlic infuse into the oil. Once it’s cooled, sift through a fine-mesh sieve and discard the solids.

Stor in a jar in the fridge.

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