Grapefruit Oil

• 1/4 cup minced grapefruit peel (see note)
• 2 cups canola, grapeseed or safflower oil

1. Combine the grapefruit peel with the oil and let stand, covered, at room temperature for 3 days; strain.
2. The oil can be covered and stored at room temperature for up to 6 months.

minced grapefruit peel, safflower oil

Taken from cooking.nytimes.com/recipes/3950 (may not work)