500 ml of olive oil
4 sprigs of lemon balm
1 tablespoon of ground black pepper
500 ml of olive oil
4 sprigs of lemon balm
1 tablespoon of ground black pepper
Wash the lemon balm well and let it air dry on a clean cloth
In a frying pan, lightly toast the ground black pepper without burning it
With the help of a funnel, pour half of the olive oil into a sterilized jar and add half of the black pepper and two sprigs of lemon balm
Tighten the lid well and store for 15 days in a dark and airy place
Gently shake the jar from time to time during this period.
