Serves: 5
Total Calories: 1,633
Yield: 8 1/2 Ounces
1. Wash and dry the lemon. Using a vegetable peeler, sharp knife, or lemon zester, remove thin slivers of lemon zest all around the fruit. Be careful not to remove any of the white material on the inside of the peel, as it will impart a bitter flavor to the oil.
2. Drop the lemon zest into the oil, poking it down so that it remains immersed. Cap the bottle and let it rest for 1 week.
3. Taste the oil, and if you like the result, remove the peel. For a more intense flavor, allow the peel to remain in the oil.
This Lemon-Infused Olive Oil recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.
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