FODMAP Garlic Oil

Name: FODMAP Garlic Oil
Ingredients: Olive oil; any oil; 4 tsp calcium chloride; 3 head garlic; neutral oil; salt; 5 ml water

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🥘 Ingredients

1

This method will give a roast garlic flavour with minimal pungency. The choice of whole cloves and neutral oil minimizes the chances for any FODMAPs to dissolve into the oil.
2

Peel garlic and put into a small pot . Add enough neutral oil to just cover the garlic cloves. Turn the heat on to low, cover the pan and cook for about ⏱️ 1 hour . Turn off the heat, let cool, strain and bottle.

garlic: 1 head, neutral oil

1

This method will give a slightly more raw, pungent garlic flavour. The use of crushed garlic and olive oil slightly increases the chances of FODMAPs dissolving into the oil (Olive oil can store some amount of water that can then dissolve FODMAPs)
2

Peel garlic and mince. Put into a glass bottle and then fill with Olive oil . Leave for at least 1 week before straining off the garlic.

garlic: 1 head, Olive oil

1

This method is a little over the top but will remove almost any chance of FODMAPs being able to get into the oil.
2

Get a bottle of any oil and add calcium chloride to it. Seal the bottle, shake and store for a few days. This will dehydrate the oil. Peel garlic (Roast it if you want roasted flavours, keep raw for pungency) and mince it very finely with an equal weight of salt . Take the garlic salt paste and add it to the oil. Seal the bottle, shake and store for a few days in the fridge. Decant the oil of the sedement. Add water to the oil and shake the botlle very vigrously or use a ultrasonic hemoginiser. Add calcium chloride shake and store for a few days. Decant off the sediment one last time, your oil is now ready to use.

any oil, calcium chloride: 1 tsp, garlic: 1 head, salt, water: 5 ml, calcium chloride: 1 tbsp