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.
Wild Garlic Oil
Course: CondimentsDifficulty: Easy15
minutesA delicious, versatile oil which celebrates one of Spring’s greatest edible to forage.
Ingredients
equal parts to oil wild garlic leaves
equal parts to wild garlic olive oil
sea salt, to season
Directions
- Blanch wild garlic leaves in boiling salted water for 10 seconds. Submerge into iced water, drain well and pat dry.
- Blitz in a high powered blender and drizzle in the olive oil.
- Pass through a fine sieve and season to taste.
- Pop in the fridge – will keep for 3 weeks if covered.
