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Herb oils can be used, a few drops at a time, to flavour salads, cooked vegetables and pasta. A pestle and mortar is the best tool to get the right effect. Parsley, basil, dill, oregano and chives are all suitable.

Roughly chop 4 sprigs of either herb, or the equivalent of chives, and put them in a pestle and mortar. Add a few drops of olive oil and begin to work it into the herbs, grinding with the pestle and mortar. Add more until you have a smooth, green oil. Season with a little salt to taste.