As a lover of all things fresh and fragrant, I can’t wait to share my latest culinary obsession: a homemade wild garlic oil that brings a burst of vibrant flavor to just about everything. 🌿✨
I enjoy preparing wild garlic oil because it is a straightforward yet deliciously unique addition to any number of dishes. Using fresh wild garlic leaves and the very best extra virgin olive oil, this recipe results in an oil that is vibrant with flavor and nutrient-rich as well.
If you want to make this one step better, I suggest adding a small amount of sea salt to the oil at the very end of the preparation to really amplify the flavor.
Ingredients
- Wild Garlic Leaves: Rich in vitamins A and C; contain antibacterial properties; add a vibrant, garlicky aroma.
- Extra Virgin Olive Oil: Packed with healthy monounsaturated fats; improves heart health; enhances flavors.
- Sea Salt (Optional): Enhances taste; provides essential minerals; balances flavors.
Ingredient Quantities
- 100g of fresh wild garlic leaves
- 250ml of extra virgin olive oil
- Pinch of sea salt (optional)
How to Make this
1. Wash the wild garlic leaves thoroughly under cold running water to remove any dirt or impurities. And then, with a clean towel, pat the leaves dry.
2. When dried, the wild garlic leaves are roughly chopped and readied for blending.
3. Put the wild garlic leaves that have been chopped into a blender or food processor.
4. Add the wild garlic to the blender along with the extra virgin olive oil.
5. Mix the formula at high speed until the leaves are completely blended into the oil and finely pureed.
6. If you like, add a pinch of sea salt to the blended mixture for added flavor, and pulse briefly to combine.
7. To store the oil, a clean, dry, and sterilized bottle or jar must first be prepared; otherwise, the oil’s shelf life may be compromised.
8. Strain the blended mixture through a fine sieve or cheesecloth. If you prefer a smooth texture, discard any solid bits and extract only the vibrant green oil.
9. Decant the wild garlic oil, which has been strained through muslin, into the prepared bottle or jar, and then secure it with a lid.
10. Keep the oil of wild garlic in a dark, cool place, like a pantry, and use it in less than a month to savor the fresh, fragrant taste.
Equipment Needed
1. Colander or sieve (for washing the leaves)
2. Clean towel (for drying the leaves)
3. Cutting board
4. Knife
5. Blender or food processor
6. Fine sieve or cheesecloth (for straining the mixture)
7. Clean, dry, and sterilized bottle or jar with lid (for storing the oil)
8. Spoon (optional, for adding salt)
FAQ
- Q: What is wild garlic?A: Also called ramsons, wild garlic is a cousin to cultivated garlic and chives. Its delicate, garlic-like flavor makes it a great addition to many dishes, and European chefs especially love to use it. Wild garlic is common in European forests.
- Q: Can I use another oil instead of extra virgin olive oil?A: Yes, you can substitute it with other neutral oils like grapeseed or sunflower oil, but olive oil really complements the flavor of wild garlic.
- Q: How long does wild garlic oil keep?Wild garlic oil, when stored in a sterile, airtight container in the refrigerator, has a shelf life of 2 weeks.
- Q: How should I use wild garlic oil?A. As a salad dressing, use it; drizzle over soups, pasta, or bread; or use it as a marinade for meats and vegetables.
- Q: Can I add other herbs or spices?Certainly! You can try adding flavor with herbs like basil or parsley, or spices like black pepper.
- Q: What are the benefits of wild garlic?A: Vitamins A and C, along with antibacterial properties, fill wild garlic. The herb has long served to help digestion and heart health.
- Q: Is it safe to forage wild garlic?A: When foraging, you must be certain to properly identify wild garlic so as not to confuse it with toxic lookalikes. Always gather in a way that allows the plant to keep growing.
Wild Garlic Oil Recipe Substitutions and Variations
You can use fresh basil leaves, fresh parsley, or ramps instead of fresh wild garlic leaves.
Dehydrated onion: Substitute with fresh onion.
1. Use 3 times the amount of fresh onion as dehydrated onion in the recipe.
2. Dehydrate fresh onion to replicate the same taste as commercially dehydrated onions.
Oceanic salt: Replace with salad salt from the Mediterranean, mountain salt, or if preferred, don’t add any!
Pro Tips
1. Freeze the Wild Garlic: If you won’t be using the wild garlic oil immediately, consider freezing the wild garlic leaves before blending. This can help preserve their vibrant color and flavor.
2. Infusion Time: After straining the oil, let it sit for a week in a cool, dark place before using. This allows the flavors to meld and intensify, providing a richer taste.
3. Enhanced Flavor: For an extra layer of flavor, consider adding a few roasted nuts (like pine nuts or almonds) to the blender. This will give the oil a nutty undertone.
4. Citrus Zest Addition: Add a touch of lemon or lime zest to the mixture before blending for a bright, citrusy note that complements the garlicky flavor.
5. Use a Vacuum Sealer: If possible, use a vacuum sealer to store the oil. Removing excess air can significantly extend its shelf life and help maintain its flavor.
Wild Garlic Oil Recipe
My favorite Wild Garlic Oil Recipe
Equipment Needed:
1. Colander or sieve (for washing the leaves)
2. Clean towel (for drying the leaves)
3. Cutting board
4. Knife
5. Blender or food processor
6. Fine sieve or cheesecloth (for straining the mixture)
7. Clean, dry, and sterilized bottle or jar with lid (for storing the oil)
8. Spoon (optional, for adding salt)
Ingredients:
- 100g of fresh wild garlic leaves
- 250ml of extra virgin olive oil
- Pinch of sea salt (optional)
Instructions:
1. Wash the wild garlic leaves thoroughly under cold running water to remove any dirt or impurities. And then, with a clean towel, pat the leaves dry.
2. When dried, the wild garlic leaves are roughly chopped and readied for blending.
3. Put the wild garlic leaves that have been chopped into a blender or food processor.
4. Add the wild garlic to the blender along with the extra virgin olive oil.
5. Mix the formula at high speed until the leaves are completely blended into the oil and finely pureed.
6. If you like, add a pinch of sea salt to the blended mixture for added flavor, and pulse briefly to combine.
7. To store the oil, a clean, dry, and sterilized bottle or jar must first be prepared; otherwise, the oil’s shelf life may be compromised.
8. Strain the blended mixture through a fine sieve or cheesecloth. If you prefer a smooth texture, discard any solid bits and extract only the vibrant green oil.
9. Decant the wild garlic oil, which has been strained through muslin, into the prepared bottle or jar, and then secure it with a lid.
10. Keep the oil of wild garlic in a dark, cool place, like a pantry, and use it in less than a month to savor the fresh, fragrant taste.
