Summary

Ingredients

• 500 g sea salt, coarse
• 1 bunch thyme
• 1 bunch basil
• 1 bunch lavender
• 1 bunch rosemary
• 1 bunch sage
• 4 olives, black, very finely chopped

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Instructions

1. Wash the herbs and spin dry in the salad spinner or in a towel. Pluck the leaves and needles.
2. Mix the herbs and olives in a blender, add salt and mix again briefly.
3. Preheat the oven to 150 ° C and switch it off when the temperature is reached. Spread the salt on a tray and leave to dry in the oven with the door slightly open for about 20 minutes.
4. Store the salt in jars with screw caps at room temperature and let it steep for a few days. The longer the salt stands, the more aroma it gets. This salt lasts for years and is the ideal seasoning salt for all Mediterranean dishes! Whether meat, fish, potatoes or vegetables!