Wild Garlic-Infused Olive Oil: A Lifelong Remedy

Ingredients:

• 2.8-3.2 ounces (80-90 grams) of fresh wild garlic
• 17 fluid ounces (500 milliliters) of high-quality olive oil

Method:

1. Preparation:
   • Begin by washing the wild garlic thoroughly. Pat each leaf dry meticulously to ensure all moisture is removed.
   • Lay the leaves out on a clean surface and allow them to air dry for about one hour, ensuring they remain uncovered.
2. Infusion Process:
   • After drying, chop the wild garlic into small pieces.
   • Place the chopped garlic into a sterilized glass bottle.
   • Pour the olive oil over the garlic, ensuring that the herb is completely submerged. For an optional kick, add washed and dried chili peppers.
   • Gently stir the mixture to remove any air bubbles, pressing the garlic down to ensure it stays beneath the oil.
   • Seal the bottle tightly and refrigerate.
3. Maturation:
   • After two days, check the bottle to ensure the garlic remains submerged, pressing it down if necessary.
   • Let the infusion mature in the refrigerator for at least three weeks, keeping the bottle sealed tightly.
4. Final Touch:
   • Once the infusion period is complete, strain the oil through a thick cheesecloth to remove any solids.
   • Transfer the infused oil back into a clean bottle.

Usage & Storage:

• Your wild garlic-infused oil is now ready for consumption. It can be stored in the refrigerator for up to a year, although it can be enjoyed as soon as a week after preparation.

Note: This oil is a wonderful remedy for fatigue, insomnia, and liver health. Remember this recipe, as it could be a lifelong companion in your kitchen.

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