Active time: 10 mins; Total time: 2 hours 10 mins
Storage Notes: The oil can be refrigerated for up to 3 days, or frozen in ice cube trays and then transferred to zip-top bags and frozen for up to 1 month.
Servings: 8 16 32 48
Tested size: 16 servings; makes about 2 cups
2 cups extra-virgin olive oil
4 large garlic cloves, peeled and halved lengthwise
2 shallots (3 to 4 ounces total), peeled and cut into 1/2-inch pieces
In a small saucepan over medium-low heat, heat the oil until it feels very warm to the touch, about 110 degrees. Add the garlic and shallots, then remove from the heat and let cool completely, about 2 hours.
Set a fine-mesh strainer over a clean jar and pour the oil through, making sure to catch all the garlic and shallot pieces. Compost the alliums, or give them to a friend who doesn’t need to avoid them.
Adapted from recipes by Dédé Wilson at FODMAPeveryday.com.
Tested by Joe Yonan.
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