* to every 60 ml (4 tablespoons) of Olive oil
* add 20 g fresh Dill leaves (include the stems)

===Method===
* Add the Olive oil and the Dill leaves to a Food processor with a metal blade.
* Blitz until the leaves have been liquidised.
* Leave for up to 24 hours then strain through a cheese-cloth or similar.
* Store in a sealed jar in the Refrigerator for up to 2 months

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