Olive oil with lemon and bay leaf

Yield: 1 Cup

Measure Ingredient
\N 1 Bay leaf, preferably Calif

1 lg Fresh lemon

1 c Extra-virgin olive oil

¼ ts Whole peppercorns

Flavored oils have may uses. Include a gift suggesting brushing this on toasted Italian bread, mixing it with pasta and grated pecorino romano cheese, or tossing it with a salad. Use the highly aromatic California bay leaves in this recipe if you can.

Scrub the lemon with an abrasive sponge to remove all surface impurities.

Rinse thoroughly and dry well.

Pour the olive oil into a small heavy saucepan. Using a zester and working directly over the pan, remove the zest from the lemon, letting it fall into the oil. Add the bay leaf and peppercorns. Clip a candy thermometer onto the side of the pan. Heat the oil over medium-low heat until the thermometer registers 200 degrees. Cook at 200-225 degrees for 10 minutes.

Remove from the heat and let cool slightly.

Sterilize a bottle according to the directions on page 10. Transfer the oil mixture to the hot, sterilized bottle. Cover and store at room temperatue for up to 2 months.

Source: Williams-Sonoma Kitchen Library: Gifts From The Kitchen Posted to TNT - Prodigy's Recipe Exchange Newsletter by mpzs92c_vifriend@... (Vi Friend) on Aug 04, 1997

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