Lemon Infused Olive Oil

Ingredients:

1 Lemon

250ml Extra Virgin Olive Oil

Method:

1) Wash and dry a lemon.

2) Using a thin, sharp paring knife, or a vegetable peeler, cut thin slivers of the colored skin in long ribbons. (Or use a zester, made for this task.) Take care not to cut into the white pith, which can impart a bitter taste.

3) Heat the oil in a saucepan to between 40°C – 50°C (use a probe thermometer). Over heating the oil will burn it.

4) Add the lemon zest to the oil and maintain its temperature for about 5 minutes. Remove the saucepan from heat, cover and set aside to infuse for a couple of hours or more.

5) Pour the cooled oil into a clean sterilised jar and refrigerate; strain before using.