Roughly chop the wild garlic, put it in a Rex jar and pour olive oil over it. Close well and store in a cool as well as dark place for 2-3 weeks. Strain the oil, pour into dark bottles and store in a cool and dark place until consumption.
Preparation Tip:
Oils spoil much faster due to oxidation (influence of oxygen and light) and should therefore always be stored in a cool and dark place. Use: to refine and flavor dishes
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