Ingredients
Scale
1 cup extra virgin olive oil
2 lemons
Instructions
- Wash the lemons thoroughly, being sure to scrub the peel well.
- Using a sharp paring knife or a vegetable peeler, remove the peel of the lemon in long strips. Avoid the white pith of the lemon as it will be bitter.
- In a small saucepan, combine olive oil and lemon peels. Warm the oil over medium heat. Ensure the oil does not simmer by watching carefully and turning down the temperature as needed.
- Warm the oil for 10-15 minutes, then remove from heat.
- Allow the oil and lemon peels to cool thoroughly before removing the lemon.
- Remove the lemon peel, either with tongs or by straining the oil through a fine mesh strainer.
- Transfer the oil to a glass bottle or jar and store in the fridge for about 2 weeks.