Herb Oil

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.

300ml oil
Prep: 5 minutes


  • 300ml Fussels Cold Pressed Rapeseed Oil
  • 3 srpigs marjoram
  • 3 sprigs of thyme
  • 3 sprigs rosemary
  • 1 bay leaf


  1. Wash the herbs and dry thoroughly.
  2. 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.