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Lemon-Olive Oil




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 cup extra-virgin olive oil or olive oil or grapeseed oil or other vegetable oil
2-3 tablespoons lemon zest, finely grated


Recipe



Place the oil and the zest in a glass jar.

Let it stand at room temperature for at least 2 weeks, shaking occasionally.

Pour the oil through a strainer and discard the zest.

Transfer to a jar and store, tightly covered, in refrigerator.

Enjoy!

Yield: 1 cup.