Herbed Olive Oil with Vegetable Bread

Ingredients

• 1.extra-virgin olive oil, very best quality; stir before each dip to keep herbs suspended
• 2.fresh herbs, generous handful; freshly chopped; e.g. basil, chervil, dill, parsley
• 3.salt, little; to season
• 4.black pepper, freshly ground
• 5.lemon juice, to taste
• 6.vegetable bread, multi-coloured; sliced; for dipping

Method

1. 1.Use your very favourite extra-virgin olive oil, stir through a generous handful of freshly chopped herbs and season to taste with a little salt, pepper and lemon juice.
2. 2.Serve in a bowl as finger food, surrounded by slices of colourful vegetable bread.
3. 3.Keep a spoon on the serving tray so you can stir the oil before each dip, to keep the herbs from sinking to the bottom.
4. 4.Keeps very well in the fridge, and just needs to be brought back to room temperature for serving.

Notes

• Card note: 'No real recipe for this one, just some ingredients and the ultimate taste test!'
• From the 'Plates' South African cookbook (photocopied page inserted into family collection).