Olive Oil with Lemon and Bay Leaf

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READY IN: 25mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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