Lemon Oil Recipe

Ingredients:

• 1 untreated lemon
• ½  pint good olive oil.

Method:

1. Remove the yellow zest with a potato peeler being careful not to include any of the white pith.
2. Chop into 1cm bits.
3. Put in a pan with the olive oil and heat gently to 180.
4. Put into sterilized bottle, cork and leave for a week.  Filter and rebottle.
5. Keep cool (but not in fridge as olive oil congeals).

Use on grilled fish, salads, pasta, mash. I've kept mine for up to 4 weeks but I'd hesitate any longer.