Homemade Garlic Olive Oil and Garlic Confit - Low FODMAP Oil

Homemade Garlic Olive Oil and Garlic Confit - This super-easy homemade recipe takes only 5 minutes of prep time and requires only 3 basic ingredients. By simply slow-roasting garlic cloves in oil, you can make homemade garlic confit or garlic-infused oil that is low FODMAP and delicious. This amazing caramelized garlic flavour is the perfect addition to any meal!

Why make Homemade Garlic Olive Oil?

Learning how to make homemade garlic-infused olive oil is not only ridiculously easy but is a great and easy homemade recipe that is perfect for beginners. Garlic-infused olive oil will take any recipe and make it over-the-top delicious. Plus, since you are not using the actual garlic, the oil that has been infused with the garlic is considered low FODMAP.

FODMAPs are types of carbohydrates found in certain foods, including wheat and beans. Studies have shown strong links between FODMAPs and digestive symptoms like gas, bloating, stomach pain, diarrhea, and constipation.

Low FODMAP diets can provide remarkable benefits for many people with common digestive disorders.

Making Homemade Garlic Olive oil is not only easy and delicious but it will also save you a ton of money instead of buying Low FODMAP oils at the store. Plus, wants you have this recipe down (which is REALLY easy!), you can pretty much infused all olive oils in the same way. Try using shallots, onions, basil, lemon or even chili peppers!

Garlic Confit Recipe

The smells that will be coming out of your oven when making this recipe will make you think that you are in Italy!

Now, you might be asking yourself, what is garlic confit?

The word "confit" comes from the French word "confire" which is a method of preserving food. Whether it is with sugar or oil, either way, ends up preserving food. Sugar is typically used for preserving fruit whereby oil is used for meats and spices. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth which means that the food can last weeks to months!

Unlike deep frying, when making confit, the temperature is much lower, usually around 200 degrees F. (versus 350-450 degrees F. for deep frying.)

I found this analogy on Serious Eats and I thought the example really helped to explain confit:

"Confit is to deep fat frying what barbecue is to grilling. Low and slow versus fast and furious."

Once ready, the garlic is soft, sweet, rich, and flavourful without raw garlic bitterness. In fact, in many ways, confit garlic is very similar to roasted garlic cloves.

The best thing about this recipe is that you not only get garlic confit but also, at the same time, you will be making garlic-infused olive oil which makes this a BOGO recipe!

Does this mean that Garlic Confit is super fattening?

Believe it or not, even though the meat, vegetable or herbs are cooked in the oil, there is actually not a ton of oil that penetrates the main ingredient.

And even though there is some olive oil that saturates the garlic, olive oil has been found to be super healthy!

According to HealthLine, olive oil has been shown to:

• Reduces inflammation
• Reduces oxidation of LDL (bad) cholesterol
• Improves blood vessel health
• Helps manage blood clotting
• Lowers blood pressure

So, with all these added healthy benefits, this garlic confit recipe can be enjoyed without any regrets!

Is this Garlic Confit Recipe low FODMAP?

Unfortunately, since this garlic confit recipe includes using the actual garlic clove, this recipe is not considered low FODMAP. So, for the low FODMAP family members, strain out the garlic and reserve the homemade garlic infused olive oil for them and use the actual garlic cloves for all the other household members!

What is garlic confit used for?

The confit cloves can be used to flavour soups, sauces, pasta, vinaigrettes, sandwiches, or marinades — or in these super-easy garlic mashed potatoes. For a quick but sublime nibble, spread them on a crusty slice of toasted ciabatta bread — the most delicious garlic spread you'll ever taste.

Garlic Confit versus Roasted Garlic

What's the difference between roasted garlic and garlic confit?

Garlic confit is similar to roasted garlic, but the flavour is much more subtle since the garlic becomes slightly caramelized and does not have the risk of burning that can sometimes occur when roasting.

This garlic confit recipe makes a much more mellow, luscious tasting garlic than when garlic is roasted. Personally, I don't think I will ever make roasted garlic again as this garlic confit recipe is so delicious!!

What does homemade garlic confit taste like?

The best word to describe garlic confit is....UNBELIEVABLE!!!

Silky, nutty-tasting and somewhat sweet, garlic confit is an easy way to make a less bitter roasted garlic without any of the mess or waste!

Ingredients for Garlic Confit and Garlic-Infused Olive oil

• Garlic: I recently found a HUGE bag of peel garlic at my local grocery store for about $3. You can peel your own garlic if you want but if you have pre-peeled garlic, save yourself the energy of peeling and use it instead!
• Extra virgin olive oil: I used California Olive Ranch Extra Virgin Olive Oil. Ranked as one of the best olive oils, this extra virgin olive oil is well-rounded and versatile, with floral notes that accompany notes of fresh herbs, fruit and green grass.
• Herbs: I have used both rosemary as well as basil. However, you can experiment with others, including oregano, chili flakes, thyme, peppercorns, fennel, bay leaves, etc.

How to Make Garlic-Infused Olive Oil and Garlic Confit

Step 1: If not using pre-peeled garlic, prepare the garlic by separating cloves from the heads and peeling the cloves. To peel garlic cloves, simply bread the garlic heads up into cloves by smashing the cloves lightly with the palm of your hand. Next, add them to a mason jar or any other container that contains a lid and shake the garlic cloves for about 30 seconds. The peels should have fallen off or should be loose enough to be easily peeled.

Step 2: Add the garlic, olive oil and herbs to a fairly deep baking tray or casserole dish. I used a cast-iron skillet so that my oil and garlic confit would absorb some iron. Make sure your dish is not too big and also make sure that the sides are high enough that the oil will not spill out. IF the dish is too large, you risk not covering the garlic cloves completely which could result in burnt garlic!

Step 3: Place the dish in the oven at 200 degrees F. for about 60 minutes. When ready the roasted garlic cloves will be tender and lightly golden but not too browned.

Step 4: If you are making homemade garlic-infused olive oil, simply allow the oil to cool and then strain the oil through a small mesh sieve to remove the garlic cloves and herbs. If making garlic confit, wait until the oil has cooled and then pour the mixture into an airtight container. I suggest using glass as the oil may still be hot and could cause chemicals to leach from a plastic container.

How to store this garlic confit recipe

Garlic confit and infused oils absolutely need to be refrigerated, due to a risk of developing botulism and other forms of bacteria. You can store garlic confit for about 1 week in the fridge or up to 3 months if frozen. Make sure that the cloves are fully submerged in the oil. You could also store individual garlic cloves in icecube trays and cover the cloves with the oil.

I store my garlic confit in the freezer and when I want to use it, I pull it out before I start cooking and within about 30 minutes, it has completely thawed!

Tips for Garlic Confit and Homemade Garlic Olive Oil

• ALWAYS store the garlic confit and oil in the refrigerator in an glass airtight container with a sealed lid. I do not suggest using Homemade Reusable Beeswax Wraps for sealing garlic confit.
• For this particular recipe, I roasted the garlic for 1 hour. However, feel free to roast the cloves for up to 2 hours. Test the tenderness and flavour to decide when to pull the dish out of the oven. Just be careful tasting the dish as it will be VERY HOT!!
• Storing the FODMAP garlic infused oil and the garlic confit in the fridge will result in some of the oil solidifying. You can easily spoon out the garlic cloves or oil and it will quickly become liquid once it gets to room temperature.

HOW TO USE GARLIC CONFIT AND GARLIC-INFUSED OLIVE OIL

This garlic confit or FODMAP garlic-infused oil can literally be used on ANYTHING!!! Here are some ideas and recipes that I have used in:

•  Add it to Quick and Easy Parmesan Roasted Broccoli for an extra garlic twist
• Spread over Whole30 Gluten-Free Bread Recipe for a great addition to a charcuterie platter
• Use it as a dipping sauce for homemade Keto Bread Sticks
• Smash some garlic confit into the salad dressing of this Healthy Crunchy Roasted Brussels Sprout Salad - Keto and Vegan
• Use it as one of your fats during an egg fast - Check out my Egg Fast recipes here!
• Stir it into any soup like my Keto Creamy Tomato Soup with Garlic Pork Rind Croutons, my Keto Creamy Ham Soup - Dairy-Free or my Keto Dairy-Free Broccoli Cheese Soup - Gluten-Free

More Easy Keto Homemade Recipes

• Keto Crackers - Nut-Free and Dairy-Free Copycat Innofoods Keto Crackers
• Keto Copycat Coconut Clusters - Super Seed Nut-Free
• Easy Roasted Cauliflower Buffalo Casserole- Keto, Plant-Based
• Prosciutto Shrimp with Hot Pepper Jam and Brie - Keto Appetizer

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