Wild Garlic Spice Oil

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

2 handfuls wild garlic leaves
0.75 liter ¾ olive oil

Instructions

Carefully wash the wild garlic leaves and pat dry. Then 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 l 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 to 24 days in a not too bright place at room temperature.
Then filter the oil through a fine sieve into one or more small brown bottles.
Then add about 1 teaspoon of the narrow leaf strips for decoration and store the bottles in a cool, dark cellar for a longer shelf life (up to 9 months). Without refrigeration, this spice oil lasts approx. 1-2 months.
If the cooled wild garlic oil flocculates whitish, this has no effect on the quality of the oil.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.