Low Histamine Garlic-Infused Olive Oil

Garlic-infused olive oil is one of those quiet kitchen essentials that makes everything it touches taste more intentional — a drizzle over roasted vegetables, a finishing touch on a simple bowl of pasta, or the base of a dressing that somehow tastes like you tried much harder than you did. For anyone managing histamine sensitivity, flavoring oils can feel like a minefield, since many store-bought infused oils rely on additives, vinegars, or aged ingredients that are firmly off the table. This version keeps things beautifully simple: just extra-virgin olive oil and fresh garlic, gently coaxed together over the lowest heat your stove can manage. The technique here is the whole story. By holding the oil at a steady 200°F rather than letting it bubble and spit, the garlic releases its flavor slowly and cleanly without browning or turning bitter. After straining out the solids, what you're left with is a smooth, mellow oil that carries real garlic depth without any of the sharpness. It stores in the fridge for up to a week, so you can make a batch at the start of the week and reach for it whenever a dish needs a little lift. Simple, controlled, and genuinely useful.

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