Infused Olive Oil

Infused olive oils are another great way of getting more variety of plants in your diet and to enable more layering of flavours. They are perfect for everything from roasted vegetables to making vinaigrettes.

Garlic and onions are often problematic for those with digestive issues of many origins (which is a such shame as they are so good for you). When I was on a very restrictive diet, it was a breakthrough for me to learn that infusing olive oil with garlic allows you to enjoy the taste (and benefits) of garlic without the problems. I have been making it regularly ever since.

Of course you don’t have to simply stick to infusing your olive oil with just garlic. The possible variations are endless: any combination of culinary herbs work well – my current favourite is garlic and rosemary. Another favourite is lemon infused olive oil – just use the peel of a couple of lemons.

Doing the infusing is very simple:

Pour 500ml of olive oil into a double boiler and add your garlic and/or herbs.

Heat gently for about 30 mins and then leave to cool.

Strain to remove the plant material and pour the infused olive oil into your bottle of choice.