Lemon Olive Oil


1 cup extra-virgin olive oil or olive oil
2 tablespoons finely-grated lemon zest

Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.

Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, in refrigerator.

Source: Lori Longbotham

1 cup

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