Garlic Lemon Oil

Drizzle this zesty oil on grilled swordfish, halibut, shrimp, asparagus, or zucchini. Or use it in a vinaigrette for an arugula and fresh goat cheese salad. Combined with some chopped fresh thyme or rosemary, it also makes a terrific marinade for chicken.

12 whole cloves garlic, peeled
2 cups extra-virgin olive oil
2 lemons
2 pinches red pepper flakes
½ tsp. sea salt

Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes.

With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil.

Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavours are infused. Store the oil in the refrigerator.

Makes 2 cups.