A No-Nonsense Lemon Oregano Infused Olive Oil

1. 1

   Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.

2. 2

   In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.

3. 3

   Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.

4. 4

   To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.