Wild garlic oil
- March 2023
- Makes around 150ml
- Hands-on time 10 min, plus straining
This bright green oil captures the intensely garlicky, slightly grassy flavour of wild garlic and lasts months in the freezer – the perfect way to preserve a hyper-seasonal treat.
Easy wild garlic butter also adds bags of flavour to a multitude of dishes.
- 13.8g (1.1g saturated)
- 0g (0g sugars)
- 100g wild garlic leaves
- 200g vegetable or sunflower oil
- Bring a large pan of water to the boil. Meanwhile, pick through the wild garlic leaves and discard any that look damaged or discoloured. Give them a good wash to remove any insects or debris that might be hiding amongst them.
- Submerge the leaves in the boiling water for 15 seconds, then drain and immediately rinse under cold running water to halt the cooking process. Leave to drain, then squeeze them in your hands to remove any excess liquid. Put them in a clean tea towel then wring them out for good measure.
- Roughly chop the leaves, then put them in a blender with the oil. Whizz starting at a low speed, then gradually increase to the maximum speed. Leave the motor running for 2 minutes at the highest speed until the oil turns bright green.
- Put a fine sieve over a large bowl, jug or container and line the sieve with a j cloth, a piece of kitchen paper or a square of muslin. Pour the oil mixture into the sieve then leave to strain in the fridge – this will take at least an hour. Once strained, discard the pulp.
- Keep the wild garlic oil in the fridge for up to two weeks or freeze it for up to six months. Use it to dress salads and vegetables, make mayonnaise or split sauces.
Scale it up: You can make this oil with however many wild garlic leaves you have – just weigh them, then use double the amount of oil. If you’re using less than 50g leaves, you’ll need to use a stick blender to whizz them up as there won’t be enough of it for a jug blender to work properly.
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