If you are Fodmap conscious, this recipe is for you, as it will add the garlicky flavour to dishes without the side effects. You can freeze this oil in ice cube trays then transfer the cubes to a ziplock bag or similar for long term storage and use. It hardens up when refrigerated, but is still scoopable into your dishes straight from the fridge. You can easily double this recipe.
If you are not Fodmapping, then by all means keep the garlic cloves and use as you would any other garlic clove. In fact they will be a bit yummier than raw garlic and a lot like Confit Garlic which we totally love. Keep them in the oil also in the fridge.
Then bring out all the stops with this oil and any of the following:
Butternut and Bocconcini Pizza
The list is endless really. (Oh and it makes a great gift for the foodie or fodmap foodie in your life!)
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
- 10 cloves garlic
- 3 fresh rosemary sprigs, leaves only
- 300 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Place garlic into the Thermomix bowl. Chop 3 sec/speed 7.
- 2
Add rosemary and EVOO. Cook 20 min/Varoma/spatter guard/reverse/speed soft.
- 3
Let oil cool in bowl. Then strain. Keep solids and oil separate. Use oil for any dish that requires extra flavour, or use as part of a salad dressing.
