A delicious way to prep and preserve wild garlic leaves; pop in the fridge and it will keep for three weeks. This flavoured oil is super versatile – drizzle on salads, over meat and fish, on risottos or fresh seasonal veggies. This oil is so good that I like to just pour it into a bowl and mop it up with a fresh baguette.
Here I’ve served it on top of ripe, slightly warmed by the sun tomatoes, fragrant leaves of basil, peppery olive oil & crunchy sea salt. If quality ingredients are used, not much else can beat this heaven-on-a-late for me me. Arguably one of the simplest, most elegant flavour combinations on earth.