Herb oil makes an excellent addition to the pantry cupboard. The oil makes a great for salad dressing, marinades and basting fish, meat and poultry. In this version of the recipe, we are using rapeseed oil, which has a lovely nutty flavour.
Portions: 300ml oil
Preparation: 5 minutes
- 300ml Fussels Cold Pressed Rapeseed Oil
- 3 srpigs marjoram
- 3 sprigs of thyme
- 3 sprigs rosemary
- 1 bay leaf
- Wash the herbs and dry thoroughly.
- Place the herbs and oil in a sterilised jar or bottle and seal well. Leave for 1 month before using. The oil will keep for 6 months in a cool dry place.