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Olive Oil with Lemon and Bay Leaf

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Flavored oils have many uses. Consider brushing this lemon-scented oil on toasted Italian bread, pairing it with grated pecorino for tossing with pasta, or using it to dress a salad. Highly aromatic California bay leaves are preferred for this recipe."

List of Ingredients

â—¦ 1 large lemon
â—¦ 1 cup extra-virgin olive oil
â—¦ 1 bay leaf
â—¦ ¼ teaspoon peppercorns


Recipe

Scrub the lemon with an abrasive sponge to remove all surface impurities. Rinse thoroughly and dry well.

Pour the olive oil into a small, heavy saucepan. Using a zester and working directly over the pan, remove the zest from the lemon, letting it fall into the oil. Add the bay leaf and peppercorns. Clip a candy thermometer onto the side of the pan, place the pan over medium-low heat, and heat the oil until the thermometer registers 200° F. Cook at 200° to 225° F for 10 minutes. Remove from the heat and let cool slightly.

Sterilize a 1-cup (8-fl oz) bottle. (See note.) Carefully transfer the oil to the hot sterilized bottle. Cover tightly. Store at room temperature for up to 2 months.


Makes about 1 cup



• Note: Sterilizing bottles and jars
If you are keeping flavored oils, preserves, or similar items for long storage, it's a good idea to sterilize the bottle or jar you are packing them in before use. Run the bottle or jar with its cap through a full dishwashing cycle. Or, boil the item on a rack in a tall pot in water to cover for 10 minutes. Fill the vessel while it is still hot.