Spicy Lemon Oil
Source of Recipe
San Jose Mercury News
List of Ingredients
2 pounds Lemons (4 or 5)
2 tablespoons Coriander seeds
1 tablespoon Peppercorns, black
6 Lemon Leaves, fresh
3 Bay Leaves, fresh or dried
4 cups Oil, Olive Fruity Recipe
Cut each lemon into quarters. Put 1/3 of the cut lemons into a dry, sterilized jar with a lid. Sprinkle with about 1/3 of the coriander seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more layers this way. Cover with the lid and allow to stand for 24 hours in a cool place. The next day, pour th olive oil into the jar and cover it again. Let stand for 3 days. At the end of 3 days, remove and discard the lemons. Strain the oil through a sieve lined with several layers of cheesecloth. Decant into a dry, sterilized bottle. Seal with a cork and refrigerate. Will remain flavorful for up to 1 month.
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