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.

Recipe Source: "The Frugal Gourmet Cooks Italian" by Jeff Smith (Wm. Morrow, 1993)