Oven Garlic Infused Olive Oil (low FODMAP)

I found that many people that can't tolerate garlic and/or onion can get the flavor without the tummy ache by sautéing the garlic in oil and then removing the garlic (the parts of the garlic that cause stomach troubles come out in water, but not oil). I found this version for the oven that I think is easier.


1 head of garlic, sliced in half horizontally
1 cup extra virgin olive oil
1 tsp dried thyme


*Preheat oven to 300 degrees F.
*Stir thyme into oil.
*Place garlic halves cut-side down in a baking dish.
*Pour in the oil/thyme mixture.
*Cover and bake for one hour.
*Remove the garlic and thyme and discard. Pour the oil through a fine-mesh sieve lined with several layers of cheesecloth.
*Store in an airtight container in the refrigerator. The original recipe I found says it keeps for up to 3 weeks


http://www.deliciousasitlooks.com/2013/08/oven-roasted-garlic-oil.html (I only substituted dried thyme for fresh and modified the instructions accordingly)