Lemon Olive Oil

Very simple to make and goes well with vegetables or fish, on a salad, or drizzled over fresh bread. Stores for a month at room temperature or for several months if refrigerated.

• Ready In: 15 mins
• Serves: 32
• Yields: 2 cups

Ingredients

• 2  tablespoons fresh lemon zest (from 2 lemons)
• 2  cups extra virgin olive oil

Directions

1. In a medium saucepan, heat the zest and oil, slowly, over low heat until the zest begins to sizzle (less than 220 degrees F).
2. Turn off heat and when the zest ceases to sizzle, cover pan and let sit at room temperature for 48 hours undisturbed.
3. Strain oil into clean bottles.