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5 from 1 vote

Wild Garlic Oil

Prep Time10 mins
Total Time10 mins
Course: condiments
Author: Karon Grieve


  • 1 large handful of wild garlic leaves
  • 500 ml oliveoil or enough to fill jar


  • Rinse leaves and pat dry on kitchen paper before roughly chopping.
  • Pack the chopped leaves into a sterilised jar.
  • Top up the jar with olive oil.
  • Pop on a secure lid and shake well.
  • Set aside in a cool dark cupboard for 2 weeks shaking every day or so.
  • Strain the oil through a sieve lined with muslin/cheesecloth or paper towels.
  • Decant into a sterilised bottle.
  • Store in the fridge for up to 3 weeks.