This flavourful wild garlic oil is made by infusing olive oil with wild garlic leaves. Wild garlic oil has a unique flavor that sets it apart from garlic oil. Combined with it’s showstopping green colour it’s perfect for drizzling over salads, roasted vegetables, pasta dishes and soups. It also looks really professional!
In addition to its culinary uses, wild garlic oil is also believed to have medicinal properties, including helping to improve digestion.
Every year we make Wild Garlic Butter, Wild Garlic Salt, and Wild Garlic Pesto. But last year, we had so much wild garlic that we tried a bunch of new recipes including wild garlic fritata, hummus and pancakes. All of which were delicious so i totally reccomend that you check out those recipes!
We found this recipe to be a fantastic way of using up leftover leaves, as it doesn't require a large amount of wild garlic and its uses are so versatile and luxurious!
Ingredients
100ml Olive Oil – choose an oil that you like the flavour of. However, you prefer a more neutral oil, sunflower oil works well, also.
100g Fresh wild garlic leaves
Pinch of salt
You will need:
A food processor or stick blender.
A fine sieve
Method
1. Remove any roots or debris from the wild garlic. If you notice soil or would simply prefer to wash your wild garlic, you can use a salad spinner to help to dry the leaves. Use a clean tea towel or some kitchen paper to part the leaves dry. It’s important to remove as much water as possible.
2. Roughly chop the leaves and use a food processor or stick blender to make a paste. Add the oil slowly until it is all incorporated.
3. Using a fine mesh sieve, remove the wild garlic puré (there is still plenty of flavor in the wild garlic mixture, and you can add this to any dish that you like!)
You can add the wild garlic oil to a squeezy bottle for easy application or store it in a jar.
VARIATIONS TO TRY
You can experiment with adding chili flakes, and lemon zest, or why not try adding some smoked paprika or chipotle powder?
How to use wild garlic oil
The bright green color of the oil and the distinct aroma of the wild garlic are the easiest way to add a touch of sophistication to any dish and are a wonderful addition to any dinner party table!
Some of our favorite everyday uses include replacing regular oil in salad dressings.
Adding a few drops to soups and stews for a touch of flavor and a beautiful aesthetic.
We love to drizzle this oil over bruschettas or sourdough toast and scrambled eggs. Eggs and wild garlic are a match made in heaven!
Let us know about your favorite ways to enjoy this oil in the comments below!
How to store wild garlic oil
I recommend making small batches of this oil, just enough to last you a few days. There is some discussion surrounding herbs preserved in oil, as there is a small risk of botulism occurring if proper precautions are not taken. For this reason, I don’t rinse my wild garlic, which risks introducing small droplets of water.
Instead, I prefer to play it safe and use it up quickly, as I would with pesto. It is, of course, a shame not to be able to store it for longer periods, though some suggest that wild garlic oil keeps safely for up to a week if refrigerated. Or frozen in portion sizes in ice cube trays for up to three weeks. But I’d rather not have to worry about keeping track of dates and prefer just to use it up quickly, which is never a problem!
FAQ’S
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
Wild Garlic Pesto is a delicious and simple way to take advantage of the health benefits of wild garlic. Its vibrant green color and unique garlic flavor make it a standout addition to any meal. Try it as a dip, spread, or with fresh pasta for a quick and healthy meal.
Wild Garlic Butter is a really quick way to preserve wild garlic for a luxurious burst of flavor in every dish!
Easy Recipe For Homemade Wild Garlic Oil
It's unique flavour and showstopping green colour make this wild garlic oil perfect for drizzling over salads, roasted vegetables, pasta dishes, and soups. It also looks really professional!
Ingredients
- 100ml Olive Oil - choose an il that you like the flavour of. If you prefer a more neutral oil, sunflower oil works well, also.
- 100g Fresh wild garlic leaves
- Pinch of salt
Instructions
You will need:
A food processor or stick blender.
A fine sieve
1. Remove any roots or debris from the wild garlic. If you notice soil or would simply prefer to wash your wild garlic, you can use a salad spinner to help to dry the leaves. You can then use a clean tea towel or some kitchen paper to part the leaves dry. It's important to remove as much water as possible.
2. Roughly chop the leaves and use a food processor or stick blender to make a paste.Add the salt and slowly add the oil until it is all incorporated.
3. Use a fine mesh sieve to remove the wild garlic pure (there is still plenty of flavor in the wild garlic mixture, and you can add this to any dish you like!)
You can add the wild garlic oil to a squeezy bottle for easy application or store it in a jar.
Notes
I recommend making small batches of this oil, just enough to last you a few days. There is some discussion surrounding herbs preserved in oil, as there is a small risk of botulism occurring if proper precautions are not taken.
I prefer to play it safe and use it up quickly, as I would with pesto. It is, of course, a shame not to be able to store it for longer periods, though some suggest that wild garlic oil keeps safely for up to a week if refrigerated. Or frozen in portion sizes in ice cube trays for up to three weeks. But I'd rather not have to worry about keeping track of dates and prefer just to use it up quickly, which is never a problem!
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