Ölmühle Solling Organic Wild Garlic Spice Oil

Wild garlic grows in the damp and shady deciduous forests of Europe, preferably at high altitudes. Its botanical name is: Allium ursinum; the plant belongs to the family Liliaceae. The long-stalked leaves have a mild, garlic-like smell and taste when crushed.

The carrier oil for the garden-fresh wild garlic extract is a cold-pressed organic edible rapeseed oil from organic farming (NATURLAND).

The oilseeds (rapeseed from organic farming) come from Lower Saxony from an organic producer operating in Rinteln. The freshly harvested wild garlic stems are also from organic farming (Weser Hills) and are dried before processing. The spiced oil is produced by a very gentle extraction method and characterized by a harmonious flavor.

A hint of spring and garlic flavor! Wild garlic oil is used in the gourmet kitchen to flavor pasta and potato dishes, casseroles, fondues, meat and poultry, grilled food as well as salads, dressings and marinades. Also used for refining sauces and dips, cheese preparations, tomatoes and tofu dishes.

Use the oil only for seasoning only after you have heated up your dish. We do not recommend the oil be used for frying, since heat can destroy the flavor.

Crusty baguette drizzled with a few drops of wild garlic-spiced oil is very tasty! For fresh lettuce, we recommend a wild garlic - vinaigrette with white wine or cider vinegar:

• 5 tablespoons wild garlic seasoning oil
• 2 tablespoons white wine vinegar or cider vinegar (unfiltered)
• 1 level tsp sea salt
• 1 level tsp cane sugar
• 1 pinch freshly ground pepper

Whisk together ingredients and drizzle over the salad.

Ingredients:
Canola oil, wild garlic

Average energy and nutrient content

© Text and photos: Ölmühle Solling