Wild Garlic Oil

5 from 3 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 50 g Wild garlic stalks
  • 150 ml Rapeseed oil


  • I don't just throw away the "leftovers" of the wild garlic. Washed and dried well, they are roughly chopped and placed in a glass. I fill it up with neutral oil, rapeseed or sunflower, and leave it in the dark for about 4 weeks (tightly closed). The stools should be well covered so that they do not spoil. The quantities given are only guidelines.
  • Filter and fill bottles, it is a well-seasoned oil for further use in the kitchen, e.g. when searing meatballs or adding marinades, etc.
  • The steals have the full wild garlic aroma and give it off well into the oil, so it is not thrown away.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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