FODMAP/SIBO Rating
Serving Size Consideration: 1 tablespoon
Safe Serving Size: No upper limit for FODMAP concerns
Active Compounds: Pure fat content with no fermentable carbohydrates
Digestive Impact
Why it's problematic: No
Specific symptoms: Generally well-tolerated with no FODMAP-related symptoms
Typical reaction time frame: Immediate to 2 hours
Individual variation: Very little variation between individuals for FODMAP tolerance
Heat-stable for cooking up to smoke point (375°F/190°C)
Store in cool, dark place to maintain quality
Avoid combining with:
- garlic
- onion
Safe complementary foods: Safe to combine with all low FODMAP foods
- No reintroduction needed as it is naturally low FODMAP
Signs of success: Not applicable as olive oil is always safe for FODMAP diet
Common products containing garlic:
- marinara sauce
- salsa
- pesto
Alternative names: Extra virgin olive oil, EVOO, Light olive oil, Pure olive oil
Factors affecting tolerance:
- Quality of oil
- Storage conditions
- Heat exposure
Tip: Choose high-quality, cold-pressed olive oil stored in dark bottles for best results