How to make the BEST herb oil

Simple, quick and FULL of flavour, this is our go-to herb oil recipe. We use it all the

time to add sass to our sandwiches, boujee bowls and nibbles.

You’ll probably find yourself drizzling it on literally everything.

Always, always use the best Extra Virgin Olive Oil you can. It will give it a whole othertaste you’ll use less and it’ll be better for you.

Herb Oil

Makes 1 jar (double or triple the recipe if you need more)

INGREDIENTS

100 ml Extra virgin olive oil

2 garlic cloves

15g fresh basil (or other leafy herb)*

10g fresh thyme*

10g fresh oregano leaves*

1⁄2 tsp Sea salt flakes

1⁄2 tsp Chilli flakes

*You can switch up the herbs, but this is our fave combo.

METHOD

 Put everything in a mini chopper or blender and whizz till almost smooth.

 Once blended add some fresh thyme leaves and small basil leaves to

marinate in the oil.

 Store in a sterilised jar. It’ll keep for 2 weeks in the fridge – although you’ll

probably have eaten it all by then.

Drizzle herb oil on:

Avocado or eggs

Pasta dishes

Salads

On top of a pile of watercress

Soups

Shakshuka

Sandwich filings

Mayo or yoghurt for a herby dressing or topping

Quiche before cooking

Cheese on toast

Pizza and flatbreads