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Wild garlic oil


Glases for  Wild garlic oil

Ingredients:

6 to 8 wild garlic onions (in autumn) or

3 handfuls of wild garlic leaves (in spring)

1 liter cold pressed olive, sunflower or safflower oil

Glass

Sieve, linen cloth or filter

Brown glass bottle


Preparation:

Roughly chop the wild garlic onions or wild garlic leaves and fill or pour them into a glass with 1 liter of oil. The wild garlic should be half covered with the oil (half a jar with wild garlic and the jar full with oil). Place in a place protected from light and leave to infuse for 4 weeks. The broth is then strained and the oil is poured into dark bottles.


Application:

The oil lasts for months and is particularly suitable for pickling meat because it extends its shelf life.

When using wild garlic onions, the taste of garlic is more intense.

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