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.
Ingredients
Print Recipe
Pin Recipe