Lemon Olive Oil

Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. (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 remaining 3 3/4 cup olive oil. Allow to marinate four days at room temperature.

Strain the oil and discard the peel.

This recipe is from "The Frugal Gourmet Cooks Italian" by Jeff Smith (Wm. Morrow, 1993)

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