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Add a photoServings: 1
Ingredients
- 1 lrg Fresh lemon
- 1 c. Extra-virgin extra virgin olive oil
- 1 x Bay leaf, preferably Calif
- 1/4 tsp Whole peppercorns
Directions
- Flavored oils have may uses. Include a gift suggesting brushing this on toasted Italian bread, mixing it with pasta and grated pecorino romano cheese, or possibly tossing it with a salad. Use the highly aromatic California bay leaves in this recipe if you can.
- Scrub the lemon with an abrasive sponge to remove all surface impurities.
- Rinse thoroughly and dry well.
- Pour the extra virgin olive oil into a small heavy saucepan. Using a zester and working directly over the pan, remove the zest from the lemon, letting it fall into the oil. Add in the bay leaf and peppercorns. Clip a candy thermometer onto the side of the pan. Heat the oil over medium-low heat till the thermometer registers 200 degrees. Cook at 200-225 degrees for 10 min.
- Remove from the heat and let cold slightly.
- Sterilize a bottle according to the directions on page 10. Transfer the oil mix to the warm, sterilized bottle. Cover and store at room temperatue for up to 2 months.
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