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Wild garlic oil

Glases for  Wild garlic oil


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


Sieve, linen cloth or filter

Brown glass bottle


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.


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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