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 Garlic Oil 
 
The following is one in an ongoing series of columns entitled Fabulous Functional Foods by . View all columns in series
The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low fat; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases.

Garlic oil is a handy thing to have in the refrigerator. It saves one the time it takes to clean and chop garlic. Use it for frying, where both garlic and extra virgin olive oil is called for. Use it as a substitute for garlic butter. Use it in dressings and sauces calling for both garlic and extra virgin olive oil.

This spicy oil can be kept in the refrigerator for several weeks in a covered container, or even in the freezer, without spoiling, or any significant reduction in taste and content of healthy compounds. If kept in the freezer, leave the garlic oil at room temperature for 5-6 minutes until liquid again. One tbs of oil contains the equivalent of 1 clove of garlic.

  • 20 cloves of garlic, chopped roughly
  • 1-1/2 cups (3 dl) extra virgin olive oil

Cooking Instructions
1) Combine garlic and extra virgin olive oil in a food processor and whiz until smooth.


Note: Measurements are provided in both U.S. and European/metric units.
      
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 About The Author
Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel......moreOscar Cadogan
 
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