Tuesday, November 24, 2009

Italian Finishing Salt

(pictured: herbs used in the Italian finishing salt)

A few years ago in cooking class we learned how to make seasoned salt. Which is salt and pepper with herbs. That mixture was mostly salt with some herbs and a little garlic. Being the flavor junkie that I am I had to include many more herbs and garlic. I would not suggest you use this on everything, but it works really well on Italian food. It also makes a nice homemade Christmas present for friends that like to cook. Here is how I make it.

(pictured: Italian Finishing Salt, just out of the food processor)

Italian Finishing Salt
Makes about 1 ¼ cups


4 – 10 inch stems rosemary (about ¼ cup of leaves)
4 – 10 inch stems fresh oregano (about ¼ cup of leaves)
1 small bundle of fresh thyme (about 2 tablespoons of leaves)
8 garlic cloves, peeled and smashed
2 tablespoons Tellicherry peppercorns
1 cup sea salt


Remove the leaves from the stems and place in your food processor. Add the garlic cloves to the processor and pulse to begin to break up the herbs and garlic. Smash the peppercorns with a skillet, or the side of your chef knife and add to the food processor. Add ¼ cup of sea salt to the processor and puree to break everything into smaller pieces. Add the remaining sea salt and pulse to combine.

Pour the seasoned salt into a container with a lid. The initial texture will resemble damp sand. Allow the mixture to stand uncovered for a few days so the herbs and garlic will dry out. When the mixture is dry put a lid on it and store it on your counter.

This can be used in any Italian dish as you would use salt. It is also a nice finishing salt for Italian dishes.


I didn’t include nutritional information as it is essence salt. I use this to finish dishes, or when I am making anything Italian. During the holidays this makes a nice present for friends that cook. You need to make it a few days ahead of time so the herbs and garlic can dry out. But it is a quick present that most people enjoy. The aroma of this salt is really strong and inviting. It smells like an Italian restaurant to me.


  1. i like the idea of a finishing salt. i love the idea as a present, maybe in some cute litle bottles. i finally found some tall bottle neck glass contaniners with attatched stoppers like you have for homemade dressings, maybe ill do that today. ok talk to you later Alicia.

  2. Michelle,

    This salt is best in short containers with width mouths so you can get your fingers in to pinch the salt.

    Don't forget to let the salt dry out completely before you close it into a container. It takes a few days for this to happen depending on the temperature and humidity. If you need to speed it up you can use a dehydrator or a low oven (150 degrees) spread out a on a baking sheet. Bake until dry. Check the basil salt recipe for the estimated amount of time, I don't remember but it will probably take a couple of hours.



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