Wild garlic is back

It’s that time of year again! Wild garlic plants are sprouting in the undergrowth all over France. Our workshop will soon be receiving deliveries from our suppliers in Diois, between Vercors and Baronnies, so we can make our wild garlic olive oil.


wild garlic olive oil
wild garlic olive oil pickingA l'olivier wild garlic olive oil

You might remember us introducing a new olive oil flavoured with wild garlic last year. It was a huge success, so we thought we’d take this chance to tell you a little more about it.


Wild garlic grows in the undergrowth in wooded areas, and smells strongly of garlic, but has a gentle, subtle taste. It is also known as ramsons or buckrams, and in French it is known as bear’s garlic, as legend says that bears eat it when they emerge from hibernation.
It is an ancient plant with a number of benefits, but has been out of fashion for a long time. Now chefs are bringing it back, making it a key seasonal ingredient in their cooking. It can be eaten raw, in salads, with cottage cheese, with vegetables, in a pesto or in a home-made flavoured butter… wild garlic is much more than just a seasoning. For us, it is the perfect ingredient to flavour our olive oils, giving them a unique touch and a subtle hint of garlic.

One of our herb producers in Drôme Provençale gathers the wild garlic in the early hours of the morning. It is harvested from the wild, rather than farmed. The freshly-cut shoots are checked by a chemist (to ensure they are actually wild garlic and not lily of the valley) and then sent down to us.
As soon as they reach our workshop, Alice and the team set about marinating the fresh leaves in the specially selected olive oil, and adjusting the recipe to get the best balance of flavours.


Once it’s been packaged, it’s over to you! A whole range of recipes can be enhanced using wild garlic olive oil – the only limit is your imagination.
A video recipe idea, from chef Keisuke Matsushima :
Artichoke puree with wild garlic olive oil