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Fody Foods Extra Virgin Olive Oil Garlic Infused Low Fodmap -- 8.45 fl oz

Fody Foods Extra Virgin Olive Oil Garlic Infused Low Fodmap
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Fody Foods Extra Virgin Olive Oil Garlic Infused Low Fodmap -- 8.45 fl oz

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Fody Foods Extra Virgin Olive Oil Garlic Infused Low Fodmap Description

  • Monash Low Fodmap Certified™
  • Gluten Free
  • Non-GMO Project Verified
  • Vegan
  • Made in Italy

Bring back the flavor of garlic to your food, the Low FODMAP way. This powerfully delicious Garlic Infused Olive Oil is made in Italy with the finest extra virgin olive oil. It is the first of its kind to be tested and certified Low FODMAP by Monash University.


Every drop packs a lot of flavor! Use this kitchen essential mixed in sauces, fried with veggies and meat, or drizzled on roasted potatoes. The possibilities are endless!



Store in a cool, dark place like a nightclub or your pantry. Do not refrigerate.

Free Of
Gluten, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 17
Amount Per Serving% Daily Value
   Calories from Fat120
Total Fat14 g22%
Saturated Fat2 g10%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
Other Ingredients: Extra virgin olive oil, garlic (<0.5%).
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Hearty Veggie-Quinoa Stew (Low-FODMAP)

A hearty vegetable stew is a necessity this season. This satisfying blend of fresh veg combined with quinoa, tomato sauce and chickpeas makes for a filling meal that both low-FODMAP dieters, vegans and meat-eaters will love! The following recipe makes a lot, but it keeps well! Enjoy it for days after for a quick comfort-food-filled lunch or dinner.

Homemade Low-Fodmap Vegan Veggie-Quinoa Stew |

Prep time: 15 | Cook time: 30
Makes 14 servings


2 Tbsp. Fody Garlic-Infused Olive Oil
3/4 cup finely chopped scallion greens
1/4 cup finely chopped leek greens
12 oz. diced butternut squash
3 medium carrots, scrubbed, trimmed & cut into thick rounds
2 cups sliced bok choy stalks & leaves
1 medium yellow squash, scrubbed, trimmed & cut into thick rounds
1 medium zucchini, scrubbed, trimmed & cut into thick rounds
2 19.4-oz. jars Fody Tomato Basil Pasta Sauce
1 cup water
1 Tbsp. Fody Vegetable Soup Base
15.5-oz. canned chickpeas, drained, rinsed & drained again
Kosher salt
Freshly ground black pepper

2 cups white Vitacost Organic Quinoa, rinsed
4 cups water
1 Tbsp. + 1 tsp. Fody Vegetable Soup Base


1. In large heavy pot or Dutch oven, heat olive oil over medium. Add scallion and leek greens and sauté for a few minutes until soft. Add butternut squash, carrots, bok choy, yellow squash and zucchini and sauté for a minute or two.

2. Stir in pasta sauce, water, soup base and chickpeas. Simmer, stirring occasionally. Taste and season with salt and pepper. Cover and simmer for about 20 minutes or until vegetables are tender. Taste and adjust seasoning as desired.

3. Meanwhile, make quinoa. In large pot, combine quinoa, water and salt. Cover and bring to boil over medium-high heat. Turn heat down to low and simmer for about 20 minutes or until liquid is absorbed. Turn off heat and allow to sit, covered, for 5 minutes.

4. Fluff quinoa with fork. Generously spoon quinoa into bowls. Top with stew and serve immediately.

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