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
Print Recipe
Pin Recipe 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.
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