Ramp Infused Oil

Ramp Infused Oil

Prep Time: 3 hours 10 minutes, overnight rest period

Cook Time: -

Servings: ~ 8 oz

Ingredients:

Ramp oil

• 1 bundle ramps (about 12 - 15 ramps)
• 1 cup neutral oil, like grapeseed or sunflower oil
• ¼ cup extra virgin olive oil
• Large pinch of kosher salt
• Ice

Equipment

• High speed blender
• Cheesecloth or coffee filter

Directions:

1. Prepare a large bowl with ice and cold water, and set aside a smaller bowl that can fit on top.
2. Clean the ramps thoroughly. Trim the white/purple bulbs and stems from the ramp leaves. Set aside the bulbs in the fridge for another recipe, we’ll only be using the leaves.
3. Pat the ramp leaves dry, then roughly chop them and place them in the blender.
4. Add the neutral and olive oils to the blender. Starting on low, blend the leaves and oils together, increasing the speed to high.
5. Blend for 1 minute until completely smooth, then pour into the small bowl on the ice bath. Season with a generous pinch of kosher salt.
6. Stir the ramp oil mixture over the ice bath until chilled, and the pulp begins to separate from the oil.
7. Pour the ramp oil mixture into an airtight container and place overnight in the fridge.
8. The next day, pour the ramp oil mixture over a coffee filter or cheesecloth-lined sieve over a bowl. Allow the oil to drip through the filter, until only the pulp remains. Try not to press it through or it could get cloudy. This can take up to 3 hours.
9. Store the ramp oil in an airtight container in the fridge for up to a month.