On the THIRTEENTH day of Christmas The Spice Trader gave to me:


This summer I used so much fresh basil and mint in my salads. I often used our orange olive oil and some lovely salt.

This was the inspiration for our salad salt. We used a wet salt to pull all the flavour from the dry herbs and it infused so very well.

You can sprinkle this on salad, or grilled vegetables.

If you are making a proper salad dressing, then let the salt sit in the red wine vinegar for 10 minutes to allow the flavours to open up before you whisk in the olive oil.

Here are the simple ingredients to make a vinaigrette:

1 part vinegar

3 parts olive oil

salt and pepper to taste