1. Using a microplane, remove the zest from the oranges and lemons and chop finely.
2. In small batches, place the fennel seed and bay leaves in an electric coffee-bean grinder. Grind to a fine powder.
3. Place the grated orange and lemon zest, ground fennel, bay leaves, sage, rosemary, salt, black pepper, garlic and olive oil in a stainless-steel mixing bowl. Mix thoroughly. Season to taste with salt and pepper.
4. Transfer to a covered storage container, label, date and refrigerate until needed. CCP: refrigerate at 41°F, or below.
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