Vibrant Green Homemade Wild Garlic Oil Recipe

This flavourful oil is made by infusing extra virgin olive oil with fresh wild garlic leaves. Its incredible flavor combined with its showstopping green color makes it perfect for drizzling over a variety of dishes for a stunning finish.

Allium Ursinum : Also called Wild leek, Ramsons, Ramps, Bear’s Garlic, Bear Leek,  Cow’s Leek, Buckrams and Wood Garlic and Ramslök in Swedish ( Kärt barn har många namn! ) 

This time of year we make lots of wild garlic recipes like Wild Garlic Butter, Wild Garlic Salt, and Wild Garlic Pesto. But last year, we had so much wild garlic that we also made new recipes like Wild Garlic Fritata With Goat Cheese And Bell Peppar, and Wild Garlic Hummus Let me know about your favorite wild garlic recipe in the comments below!

Wild Garlic Oil Recipe

It's best to make small batches of wild garlic oil and use them promptly, like pesto, due to potential botulism concerns ( read more below).
This small batch recipe is a fantastic way of using up leftover leaves and stalks, as you don't need a large amount of wild garlic to add flavor and color to the oil.

Ingredients

1/2 cup Extra virgin olive oil – A good quality oil will add a lovely flavor. If you prefer a more neutral oil, sunflower oil /canola oil also works well

Small bunch of fresh wild garlic leaves or stalks

Optional:
Pinch of sea salt

Equipment

Food processor or stick blender. 

Fine sieve  (or muslin cloth if you prefer a clear oil)

Instructions

1. Remove any roots or debris from the wild garlic. Wash the wild garlic in cold water and use a salad spinner to help dry the leaves. Pat the leaves dry using a clean tea towel or some paper towels. It’s important to remove as much water as possible.

2.  Roughly chop the leaves and add them to a food processor together with the oil and salt. Alternatively, add the ingredients to a suitable container and use a stick blender to blend until smooth.

3. Using a fine mesh sieve or muslin cloth, remove the wild garlic puré (there is still plenty of flavor in the leftover wild garlic paste, and you can use this as a flavor enhancer for a whole host of dishes!) 
Add the wild garlic oil to a squeezy bottle for easy application or store it in a jar.

Variations to try

Experiment with adding chili flakes, and lemon zest, smoked paprika or chipotle powder

Let us know about your favorite ways to enjoy this oil in the comments below and remember to leave a star rating!

How to store wild garlic oil

I recommend making small batches of this oil, just enough to last you a few days. There is some discussion surrounding herbs preserved in oil, as there is a small risk of botulism occurring if proper precautions are not taken. 

Some suggest that wild garlic oil keeps safely for up to a week if refrigerated.
Or frozen in portion sizes in ice cube trays for up to three weeks.

I prefer to use it up quickly, as with homemade pesto, rather than worry about storage dates.

Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves. Botulism bacteria grow in a moist, oxygen-free environment, so improperly stored vegetables and herbs in oil can provide ideal conditions for them to multiply and produce the toxin.