Jeff Smith'S Lemon Olive Oil - cooking recipe

Ingredients

6 large lemons
4 cups extra virgin olive oil

Preparation

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.