Wild Leek Oil
Equipment
A high-quality blender – The key to a silky-smooth blend!
Cheesecloth – Perfect for straining. If you don’t have one, a coffee filter works too, but be prepared for a slower process.
Ingredients
3 cups fresh green wild leek tops, chopped
1 ¼ cups mild-tasting oil—grape seed, sunflower, or any neutral oil works beautifully
½ teaspoon kosher salt—to bring out all the wonderful flavours
Instructions
🌿 Quick Tip: Chop wild leeks into smaller pieces to make blending a breeze!
Gather all your ingredients and pop them into a blender. Blend on high for about 60 seconds or until silky smooth.
As soon as it’s ready, pour the oil into a metal bowl nestled inside another bowl filled with ice or cold water—this helps chill it quickly! Give it a stir to cool things down, then cover and let it rest overnight.
The next day, strain the oil through cheesecloth. Let gravity do its thing—avoid pressing or squeezing, as that could allow water particles in, making the oil cloudy.
If you have room in your fridge, you can let it drain overnight, much like you would with yogurt or cheese.
Store your beautifully infused oil in the fridge for up to a month, or freeze it in ice cube trays for handy portions you can use later in the year!
Enjoy your homemade oil—it’s sure to add a punch of fresh flavour to your dishes!