Lemon balm olive oil


1 3/4 cups of olive oil
50 g balm


Coarsely grate the lemon balm and fill into a 1 US Pint Whipper along with the olive oil. Screw on 1 N20 cream charger, vigorously shake the dispenser 5 times and allow to sit for 15 minutes. Then press the lever to rapidly vent the dispenser. Unscrew the head from the bottle and empty the olive oil through the iSi funnel & sieve into a glass.

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