Lemon-Infused Olive Oil


1 pint

  • Two lemons
  • 2 cups extra virgin olive oil
  1. Peel the zest from the lemons in long strips.
  2. Combine olive oil and lemon zest in a small saucepan. Slowly bring to a simmer over low heat.
  3. As soon as the oil begins to simmer, remove saucepan from heat. Allow lemon to infuse oil for ten minutes.
  4. Remove zest and discard.
  5. Transfer oil to a glass bottle. Store in a cool, dark place when not in use.