Substitutions

I love the taste of garlic. Because I can’t use garlic (high FODMAP) I frequently use garlic oil when cooking. With supply chain issues, it’s currently not available.

I’m occasionally not a very patient person. I’m perfectly happy to improvise when things aren’t going my way. Because the store is out of garlic oil, I decided to make my own.

I’m not a huge fan of olive oil, the base for commercial garlic oil. It’s too hard to get oil that’s truly 100% olive. Usually it’s mixed with something else, often soy which I don’t tolerate at all. This is a significant strike against commercial garlic oil. Is the oil used really 100% olive oil?

So . . . substitution for commercially produced garlic oil . . . I’m using sunflower oil, my preferred oil for everything.

I filled my 10″ cast iron pan with about 3 cups to which I added 2 head of thinly sliced garlic. I cooked it until the kitchen was filled with the heavenly (to me) smell of garlic. I have no clue how long I cooked it. It looked right, it smelled right . . .

I sifted out all the garlic slices and the result is . . . lovely. I’m using more than I would normally but I’m also into it for far far less than the cost of the prepackaged garlic oil.

Win win!

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