Carsten's wild garlic oil

Ingredients for 1 servings:

• 100 g wild garlic
• 1 liter of oil (rapeseed oil)

Instructions

Working time approx. 30 minutes; Rest period approx. 4 days; Total time approx. 4 days 30 minutes

Wash the wild garlic and spin it dry thoroughly, put it in a blender (mixer for shakes) and then chop it as finely as possible with around 1/4 liter of rapeseed oil. Fill it in an old bottle – I like to use an old 1 liter milk or juice bottle – fill it with rapeseed oil and close the lid. When filling it up, I rinse the last bits of wild garlic out of the blender with the oil. Shake it every day and after 4 days to a week, filter it through a sieve lined with 2 layers of kitchen paper. Pour it into clean bottles and use it for dressings and marinades. I like to use rapeseed oil for this type of oil because it can be stored for a very long time without going rancid or resinifying. Wild garlic oil must be stored in the dark, otherwise it will lose its green color.