Limoncello Oil - cooking recipe

Ingredients

1 cup extra virgin olive oil
3 lemons, juice and zest of
1 bunch fresh marjoram
3 tablespoons limoncello

Preparation

Tie fresh marjoram tightly at the stem end with a string, set aside.
Bring oil, lemon juice and zest to a near-boil in small saucepan over medium heat.
Remove from heat and pour into bowl.
Immediately add marjoram and Limoncello, cover and steep, like tea, 1 hour.
If making a gift bottles, place marjoram sprigs into jar, funnel Limoncello and warm strained oil mixture into jar and seal.