Olive Oil With Lemon And Bay Leaf

1. 1

   Scrub the lemon to remove surface impurities; rinse and dry well.

2. 2

   Pour olive oil in a small heavy saucepan.

3. 3

   Using a zester, add lemon zest directly to olive oil.

4. 4

   Add bay leaf and peppercorns.

5. 5

   Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.

6. 6

   Remove from heat and cool slightly.

7. 7

   Transfer oil to hot, sterilized bottle and seal.

8. 8

   Can be stored at room temperature for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.