Olive Oil with Lemon and Bay Leaf

from William-Sonoma Kitchen Library via Recipesource.com. Makes for great dipping oil. I order my bottles from Specialitybottle.com.

• Ready In: 25 mins
• Yields: 1 cup

Ingredients

• 1  large fresh lemon
• 1  cup extra virgin olive oil
• 1  bay leaf
• 1⁄4 teaspoon peppercorn

Directions

1. Scrub the lemon to remove surface impurities; rinse and dry well.
2. Pour olive oil in a small heavy saucepan.
3. Using a zester, add lemon zest directly to olive oil.
4. Add bay leaf and peppercorns.
5. Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
6. Remove from heat and cool slightly.
7. Transfer oil to hot, sterilized bottle and seal.
8. Can be stored at room temperature for up to 2 months.