Low Fiber Garlic-Infused Olive Oil
Garlic is one of those ingredients that adds incredible depth to cooking, but the actual cloves can be rough on a sensitive digestive system. This infused oil is a clever workaround — you get all that warm, savory, aromatic flavor without any of the fibrous solids making it onto your plate. The key is the low-and-slow heat method, which coaxes the flavor gently into the oil before the garlic is strained out completely, leaving behind nothing but a beautifully fragrant, golden oil. The technique matters here. Keeping the temperature steady at around 200°F prevents the garlic from browning or turning bitter, so the finished oil tastes mellow and rich rather than sharp or acrid. Once strained, the result is a silky, versatile condiment that works drizzled over plain pasta, stirred into mashed potatoes, or used as a base for sautéing vegetables — all without introducing any high-fiber or hard-to-digest ingredients. Store it in the fridge and you have an easy flavor boost ready to go all week long.
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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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