Jeff Smiths Lemon Olive Oil Food

JEFF SMITH'S LEMON OLIVE OIL

Steps:

• Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes.
• Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute.
• Remove to a 2 quart glass jar or sealed plastic container and add the remaining 3 3/4 cups of olive oil. Allow to marinate four days at room temperature.
• Strain the oil and discard the peel.For safety, not to mention best flavor, keep ANY infused oil under refrigeration and use quickly. For longer term storage, freeze in small amounts which will thaw quickly.

LEMON OLIVE OIL

Steps:

• In a medium saucepan, heat the zest and oil, slowly, over low heat until the zest begins to sizzle (less than 220 degrees F).
• Turn off heat and when the zest ceases to sizzle, cover pan and let sit at room temperature for 48 hours undisturbed.
• Strain oil into clean bottles.

LEMON OLIVE OIL

Steps:

• Place the oil and the zest in a glass jar. Let it 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. Enjoy!
• Yield: 1 cup.