Recipe: Wild Garlic Oil

A simple wild garlic oil recipe from The Leaping Hare chefs. Perfect in a risotto, drizzled over lamb or added to a salsa verde.

  1. Chop wild garlic with a knife until it has the same consistently of chopped parsley
  2. Squeeze as much of the liquid out as possible using a clean tea-towel. Discard the liquid.
  3. Place the wild garlic in a food blender. Cover with enough vegetable oil until it just covers the top of the wild garlic. 
  4. Blend for around 5 minutes.
  5. Pass through a muslin cloth or a fine cloth, leaving to drain for 2 hours.
  6. Then hang the oil in a clear bag for one hour. 
  7. Lightly prick the bottom of the bag to discard any remaining water. Stop draining when you see the green oil come through. 
  8. Keep oil in an air tight container in the fridge.

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