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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