Aromas from the land of the Riviera,
on your tables... with love

Flavoured Salt

4 bunches of fresh rosemary

Chop the leaves in a blender with about 250g of course sea salt, then mix everything with 700g of fine sea salt.  Spread out on a baking tray, cover with kitchen roll and let it dry for a few hours; finally, transfer into glass jars: they will keep for a long time!