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I was buying wine yesterday and the shop had estate EVOO and sale alle herbe from the Marlunghe estate in the Veneto. Rather than dry herbs and salt, this is a mixture of fresh sage, rosemary, garlic with black pepper and sea salt. The fragrance is unbelievable, the flavour is perfection.
Like the sugars in the recent FC, this would be easy to make and a great way to keep herbs snipped. In order to preserve the texture of the sea salt (I'd use fleur de sel), I think I'd whizz everything together in the processor with some regular sea salt(until if was evenly pulverized and as fine as the fleur de sel) and blend it into the fleur de sel. The salt acts as a preservative and the herbs dehydrate naturally but of course, all the essential oils are captured. It has a shelf life of two years.