Lemon-Infused Moroccan Olive Oil
1 large lemon
1 cup Moroccan Extra Virgin Olive Oil – http://amzn.to/1Kmi8ic
Lemon-infused olive oil is obviously fabulous to use in a salad dressing, but is also nice to have on hand to simply drizzle over grilled vegetables, chicken, or fish.
1. Scrub the lemon clean (seriously, use soap and scrub it; the peel can take the attention, and since you’re only using that outside zest, you want it completely clean) and dry it thoroughly.
2. Use a very sharp paring knife or peeler to remove the zest from the lemon. The zest is just the bright yellow part of the peel, not the bitter white pith immediately below it (leave the pith behind, it will turn the oil bitter).
3. Put the lemon zest and olive oil in a small saucepan and warm it over medium heat. Do not allow the oil to simmer, or develop any bubbles, even little ones along the side of the pan.
Moroccan Extra Virgin Olive Oil http://ow.ly/vBDU305pnEY