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.
Prep: 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