Lemon Oil

• 1 cup extra virgin olive oil
• 2 whole fresh lemons

1. Warm oil in a saucepan over med. heat. Remove the yellow skin of lemons with a vegetable peeler,being careful not to cut into the white pith. Cut lemon zest into thin strips. Add about 3/4 of the zest to the warm oil, and simmer 15-20 minutes. You don't want the oil to get to hot since it will start to break down, so lower heat as needed.
2. Turn off heat and cover the pan, but don't remove from stove. Allow oil to be infused by lemon zest for 2-3 hours. Strain oil thru a fine mesh sieve, and discard lemon zest. Place remaining zest in a container with a tight fitting lid. Pour oil into the container, and cover. Will keep up to 3 months.
3. For more complex flavors, consider adding garlic, rosemary or any other number of herbs and spices to your infused oil. Try Oranges, tangerines, lime, basil, etc.

extra virgin olive oil, fresh lemons

Taken from www.epicurious.com/recipes/member/views/lemon-oil-50076482 (may not work)