Herbs in olive oil

Ingredients for 1 servings:

• 6 stalks of dill
• 6 stalks of parsley
• 12 leaves tarragon, from the tip
• 4 leaves of borage, without ribs
• 20 rosemary leaves
• ¼ piece(s) bell pepper(s), red
• 500 ml olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for winter salads

Wash the herbs thoroughly and pat dry on a kitchen towel. Trim the stems from the dill and parsley, using only the dill tips and parsley leaves. Pick the fine leaves from the tarragon tips, about 15 at a time. Cut the ribs out of the borage. Pick the rosemary tips. Chop all the herbs and peppers into small pieces and place them in a clean bottle. Pour in the olive oil. Tip: Don’t refrigerate the olive oil, as it will become flaky and impossible to drain.