Lemon Oil

Lemon oil is probably the most versatile you could have on hand. I can't think of a savoury dish that lemon does go with. It is especially delicious on poultry and seafood with some fresh herbs.

4 lemons, thoroughly washed
2 cups olive oil (480 mL)

Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.

Add the peels to a medium pot filled with the olive oil and stir.

Let simmer over very low heat for 15-20 minutes.

Strain out the peels.

Transfer the infused oil to a bottle or other resealable container.

The oil will keep in the fridge for up to 2 weeks.

Makes 2 cups.