Wild Garlic Oil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 handfuls wild garlic
- 800 ml olive oil, cold pressed
Print Recipe
Pin Recipe Instructions
- Carefully wash the wild garlic leaves and pat dry. Now cut the leaves with a sharp knife into strips approx. 5 - 10 mm wide across the leaf. Always cut only small amounts and fill them with olive oil into an approx. 1 liter bottle.
- By briefly touching the cut edges with the air, the oxidation is reduced to a minimum. Then fill in the rest of the olive oil to just below the level of the cap. The oil is left to mature for 18 - 24 days in a not too bright place at room temperature.
- Then filter the oil through a fine sieve into one or more small, dark bottles, add about a teaspoon of the narrow leaf strips for decoration and store the bottles in the refrigerator * or in a cool place for a longer shelf life (up to 9 months) , dark basement room.
- Without refrigeration *, this spice oil lasts approx. 1.5 to 2 months.
- If the cooled wild garlic oil flocculates whitish, this has no effect on the quality of the oil. After warming to room temperature, these flakes disappear completely on their own.
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