Foraged & Wild | Garlic Oil
This bright green oil captures the intense garlicky, slightly grassy flavour of wild garlic, also known as ramsons.
Ingredients:
1 large bunch (around 125g if we’re being picky) of freshly foraged wild garlic leaves, washed and dried
1/2 pint of rapeseed oil, preferably cold pressed
How to do it:
Roughly chop the wild garlic leaves and place them in a food processor or blender.
Pour your rapeseed oil over the wild garlic leaves and blend until the mixture is smooth.
Pour the mixture into a clean glass jar and let it sit at room temperature for at least 24 hours to allow the flavours to infuse.
After 24 hours, strain the oil through a fine-mesh sieve or cheesecloth to remove any solids.
Transfer the oil to a clean glass jar or bottle and store it in the refrigerator for up to 1 month or for months if you freeze it – the perfect way to preserve a hyper-seasonal treat!
We like to drizzle this luscious green oil over our hand smoked salmon served with slices of toasted sourdough bread. This wild garlic oil can be used in a variety of ways but most of all enjoy!
FORAGE FOR WILD GARLIC IN SHADY WOODS TO MAKE THIS DELICIOUSLY GREEN OIL