INGREDIENTS

• 1 organic lemon
• 1 large bunch of garden herbs (e.g. parsley, basil, dill)
• 1 large sprig of rosemary
• 400 ml of cold-pressed organic rapeseed oil

Also needed:

• a fine sieve (or a straining cloth)
• sterile bottles with clip or screw cap (300 ml)

HOW TO MAKE IT

1. Wash the lemon in hot water, rub dry vigorously and finely grate the zest. Halve the fruit and squeeze out the juice. Wash the garden herbs and rosemary and shake dry. Roughly chop the herbs, including the stems. Remove the needles from the rosemary sprig.
2. Put the oil, lemon zest, 1 splash of lemon juice, garden herbs and rosemary needles in the blender and cover with the lid.
3. Activate the soup program. Stop mixing after 5 minutes (see top tip).
4. Remove the lid and strain the oil through a very fine sieve (or a sieve lined with a straining cloth) into a bowl (see top tip). Then pour the oil into a suitably large bottle and use as needed, or give it as a gift, beautifully packaged.
5. The herb oil can be used, for example, to drizzle on caprese salad (tomato with mozzarella), to round off the taste and look of a cream soup, or in a vinaigrette.

Top tips:

The oil should be warm. This, however, should be avoided so that the herbs can develop their aromas without losing their green color.
If the oil is to be consumed or used immediately, the herbs can stay in the oil and do not have to be filtered out.