Eosinophilic Esophagitis Friendly Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — roasted vegetables, simple pasta, a piece of toasted bread — into something that tastes genuinely considered. For anyone navigating the strict ingredient lists that come with eosinophilic esophagitis, finding flavor without triggering foods can feel like a constant puzzle, and this oil is a satisfying solution. It's made with just two ingredients: extra-virgin olive oil and fresh garlic cloves, nothing hidden, nothing processed. The low-and-slow heating method is the real secret here — keeping the oil at a gentle 200°F pulls all that mellow, savory garlic flavor into the oil without browning or bitterness. Once strained, you're left with a beautifully fragrant, smooth oil that's free of the garlic solids themselves, making it easier to enjoy that flavor without the whole clove. Keep a jar in the fridge and reach for it all week long as a finishing drizzle, a cooking fat, or a simple dip for safe breads.
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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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