This wild garlic oil is made with fresh leaves and mild oil. A simple way to preserve flavor and use it in salads, vegetables, and more.
Wild garlic oil is one of the simplest ways to use a few fresh leaves during the short spring season. I make a small bottle every year to drizzle over salads or finished dishes.
It's quick to prepare and keeps the fresh flavor of wild garlic in a very mild form.
If you want more ideas for using wild garlic, have a look at my guide on what to do with wild garlic. You can also try wild garlic butter or wild garlic pesto.
Ingredients: 2 | Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 400 ml | Difficulty: Easy
Recipe ingredients
Wild garlic: A small handful of fresh leaves, washed very thoroughly and dried.
Oil: Use a neutral oil like sunflower or a mild olive oil.
How to make wild garlic oil
Step #1: Finely chop the wild garlic leaves. Place them in a clean bottle or jar and pour the oil over them. Close the container and let the oil infuse for about 2-3 weeks in a cool, dark place.
Step #2: Decant the oil into a sterilized bottle.
How to store?
Keep the oil in a cool, dark place.
Once opened, store it in the refrigerator and use it within a few weeks.
How to use
Use the oil in simple ways:
- Drizzle over salads
- Add to cooked vegetables
- Spoon over potatoes
- Finish soups with a little oil, for instance, pour a little over this Wild Garlic and Potato Soup or use some to make Wild Garlic Risotto.
Wild Garlic Oil
Ingredients
- 1 small bunch wild garlic about 15 g/ 0.5 oz
- 1 ¾ cup extra virgin olive oil
Instructions
- Wash and dry the leaves very thoroughly. Cut them into strips. Place in a larger sterilized jar with a well-fitting lid.1 small bunch wild garlic
- Cover with olive oil, making sure that the herbs are completely submerged.1 ¾ cup extra virgin olive oil
- Steep: Place the lid on and let the oil steep in a cupboard for 18 days.
- Strain through a sieve lined with cheesecloth into a jug. Press the leaves in the sieve to make sure that you don't waste any oil.
- Decant the oil into a sterilized bottle. It is preferable to use a dark-colored bottle.
- Keep in a dark place, like a cupboard, for about one month. If you keep it in the fridge, it will last for about 2-3 months. Always check; it should not taste rancid.
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