Olive Oil with Lemon and Bay Leaf
"from William-Sonoma Kitchen Library via Recipesource.com. Makes for great dipping oil. I order my bottles from Specialitybottle.com."
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
1 cup
ingredients
- 1 large fresh lemon
- 1 cup extra virgin olive oil
- 1 bay leaf
- 1⁄4 teaspoon peppercorn
directions
- Scrub the lemon to remove surface impurities; rinse and dry well.
- Pour olive oil in a small heavy saucepan.
- Using a zester, add lemon zest directly to olive oil.
- Add bay leaf and peppercorns.
- Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
- Remove from heat and cool slightly.
- Transfer oil to hot, sterilized bottle and seal.
- Can be stored at room temperature for up to 2 months.
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
