Fructose Free Garlic-Infused Olive Oil
Garlic is one of those ingredients that can quietly derail a low-fructose kitchen — the fructans in whole cloves are a real issue for sensitive stomachs, but the flavor they leave behind in oil is completely fair game. That's exactly what makes this infused oil such a clever workaround. By gently heating the garlic in extra-virgin olive oil at a controlled low temperature, all that deep, savory aroma transfers into the oil while the solids get strained out and discarded before you ever use a drop. The result is a beautifully fragrant, golden oil that tastes unmistakably garlicky without the compounds that cause the trouble. Drizzle it over roasted vegetables, use it as a base for salad dressings, or brush it onto bread — it punches well above its weight for something made with just two ingredients. Keeping a jar in the fridge means you always have a flavor-forward cooking fat ready to go, and the one-week window is easy to hit once you start reaching for it daily.
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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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