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Ingredients:
2 C extra virgin olive oil or your preferred cooking oil
9-12 cloves of garlic, peeled and lightly smashed
2-3 shallots (optional), peeled and cut in half
Before beginning to make this recipe, make sure you make the amount that works for you to use within a week. Garlic oil should be stored in the fridge for up to a week to avoid botulism!
Instructions:
Pour the olive oil into a saucepan and place over medium-low heat. Once slightly hot, add the garlic cloves and optional shallots. Once small bubbles begin to form around the garlic cloves, remove the oil mixture from the heat and let sit for two hours.
Pour the infused oil into a bottle or jar. Add a few cloves from the infusion process into the bottle. Use this infused oil to cook meat or tofu for stir fry, top pasta dishes, or even toast bread with it to make IBS-friendly garlic bread. Bottoms up!