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

Wild Garlic Oil

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Course: CondimentsDifficulty: Easy
Prep time

15

minutes

A 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.

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