Candida Diet Friendly Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — roasted vegetables, sautéed greens, a simple drizzle over grilled protein — and this version is as clean and pure as it gets. With just two ingredients, it sidesteps the sugars, additives, and preservatives that make so many store-bought flavored oils a problem for anyone managing yeast overgrowth. The low-and-slow heating method is the real secret here: keeping the oil at a gentle 200°F lets the garlic release its flavor without browning, which would introduce bitterness and potentially compromise the oil's clean profile. You're left with something deeply savory, mellow, and aromatic rather than sharp or pungent. Straining out all the solids keeps the final product smooth and shelf-stable in the fridge for up to a week. It's the kind of foundational recipe that makes sticking to a restrictive eating plan feel a lot less like deprivation and a lot more like cooking with intention.
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Learn more →Ingredients
16 servings
- 1 cup extra-virgin olive oil
- 6 cloves garlic, peeled and lightly smashed
Instructions
- 1
Combine the olive oil and smashed garlic cloves in a small saucepan over the lowest heat setting your stove allows.
- 2
Heat gently until the oil reaches 200°F (93°C) on an instant-read thermometer — small, lazy bubbles will form around the garlic and the oil will smell fragrant. Do not let the oil simmer vigorously or the garlic will brown and turn bitter; adjust the heat down if needed. Maintain this temperature for 10 minutes.
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