Histamine Friendly Infused Oils

The secret to flavorful, yet gentle dishes that you’ll love!

Looking for a gentle way to add flavor to your dishes without overwhelming your system?

In this post, I’ll show you how to make simple infused oils using ingredients like vanilla beans and garlic — perfect for adding delicious depth to your meals while staying mindful of sensitivities. Whether you’re managing histamine levels or just love a clean, flavorful kitchen staple, these DIY oils are a beautiful (and tasty!) way to elevate your cooking.

Why does this work for histamine-sensitivity?
When certain foods like garlic or vanilla are cooked or eaten whole, they can either be high in histamine or trigger your body to release it. But when we infuse their flavor into oil and remove the solids, we leave behind much of what causes the reaction while keeping the delicious essence. It’s a gentle, flavorful workaround that lets you enjoy the taste without the side effects. Plus, oils themselves are naturally low in histamine, because histamines are water-soluble — making them the perfect base for building safe, satisfying flavor.

Safety Notes for Infused Oils

Infused oils are a beautiful way to add flavor, but they must be handled with care — especially when it comes to moisture-rich ingredients like garlic.

To keep your oils safe and low histamine:

• Always refrigerate your infused oils immediately after making them.
• Use clean, dry utensils when handling ingredients and oil to prevent contamination.
• Label with the date and discard after:
  • 5–7 days for garlic oil
  • 1–2 weeks for vanilla oil
• Never store infused oils at room temperature, especially garlic oil, as this can create an environment for Clostridium botulinum, a dangerous bacteria that thrives in low-oxygen conditions.
• If you see cloudiness, odd smells, or changes in color, it’s safest to toss it.

A Quick Tip – Stovetop Jar Sterilization:

1. Wash jars and lids well with hot, soapy water.
2. Rinse thoroughly to remove all soap.
3. Submerge jars and lids in a large pot of water. (I like to add the jars in room temp water to avoid thermal shock)
4. Boil for 10 minutes making sure the water fully covers them. (I also boiled my metal tongs and mini strainer- optional for vanilla- to sterilize them as well, Be Careful! Everything is hot, hot, HOT!)
5. Carefully remove with tongs and let cool slightly,then add your cooled or warm (not hot) infused oil. Always use clean, dry utensils to avoid contamination. (if jars cool then they must dry completely before use)

This method is gentle and works great for jars that can’t go in the oven. Just make sure you’re handling them with clean hands or tongs once they’re sterile. You can sterilize them while your oils are infusing!

I made double the recipes below- because it comfortably fit in my jars and my pots. If you want to make less you may want to get smaller pots. We have to be extra careful with the sterilization of these jars, as in the warning above, bacteria can form and make you sick. You can optionally use a strainer to transfer to your jars, but you also can just leave a little oil left in the pan to prevent all the solids from entering the jar. I poured some of the extra freshly oil and vanilla beans into my tea – so yummy and less wasteful!

Thanks so much for reading — I’m so glad you’re here! If you give these infused oils a try, I’d love to hear how they worked for you.

Drop a comment below with your thoughts, tips, or any tweaks you made.

Don’t forget to try the garlic oil drizzled over Chicken Not Soup— it’s one of my favorite ways to use it! And stay tuned — I’ve got a delicious recipe coming soon that’ll be the perfect match for your new vanilla infused oil.

Vanilla Infused Oil

We all love the sweet complexity of vanilla.
Unfortunately, finding a low-histamine option can be tough — most pastes and extracts are made with gums, alcohols, or added sugars that can elevate histamine levels. But there’s a simple, beautiful solution!

By gently infusing real vanilla bean into a neutral oil, you capture its smooth, subtly sweet flavor without the common triggers. This infused oil is perfect in baked goods, drizzled over fruit, or swirled into oatmeal or smoothies. And because the vanilla solids are removed, it’s often much more tolerable for those with histamine sensitivity than traditional extracts or pastes. Just be sure to use a fresh, clean vanilla bean and store the finished oil in the fridge to keep it safe and delicious.

And voilà — a dreamy little addition to your kitchen: soft, cozy, and unexpectedly versatile.

    Let your garments always be white, and let not oil be lacking on your head. - Ecclesiastes 9:8 (NABRE)

Garlic Infused Oil

Garlic adds instant depth to almost any savory dish — but for many with histamine intolerance, it’s a tricky ingredient.
Fresh garlic is known to be a histamine liberator, and cooking it directly into meals can sometimes lead to uncomfortable reactions. That doesn’t mean you have to give up on flavor, though.

By gently infusing garlic into a neutral oil, you can enjoy its rich, savory aroma without the parts that tend to trigger symptoms. The trick is to warm the garlic slowly, then remove the solids — leaving behind a beautifully flavored oil that’s far gentler on sensitive systems. Use it to sauté veggies, roast meats, or even drizzle over roasted squash or gluten-free toast for a quick, flavorful boost. Just remember: keep it refrigerated and use within a few days to keep it both safe and low histamine.

It’s a delicious little hack that brings all the garlic goodness, minus the worry.