Simple Aromatic Seasalt with Olive Leaves and Rosemary

10 dried olive leaves

4 tbsp coarse sea salt

½ lemon, zested

1 large rosemary sprig

Place the olive leaves, de-stemmed rosemary and lemon zest in a small herb blender and blitz until you have a coarse crumble. Stir through the salt and leave in an open jar overnight. The result is a fresh, balsamic condiment ideal to use with fish, vegetables, potatoes or on bruschetta.