Wild garlic oil

Ingredients for 1 servings:

• 2 handfuls of wild garlic
• 800 ml olive oil, cold pressed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carefully wash the wild garlic leaves and pat them dry. Using a sharp knife, cut the leaves into approximately 5-10 mm wide strips across the leaf. Cut small amounts at a time and fill them with olive oil in a 1-liter bottle. Briefly exposing the cut edges to air minimizes oxidation. Then add the remaining olive oil to just below the cap height. Allow the oil to mature for 18-24 days at room temperature in a place that is not too bright. Then filter the oil through a fine sieve into one or more small, dark bottles, add about a teaspoon of the narrow leaf strips for decoration, and store the bottles in the refrigerator* or a cool, dark cellar for a longer shelf life (up to 9 months). This spice oil will keep for approximately 1.5 to 2 months without refrigeration*. If the cooled wild garlic oil forms a whitish clump, this does not affect the quality of the oil. After warming to room temperature, these flakes disappear completely on their own.