INGREDIENTS

INSTRUCTIONS

1 lg Fresh lemon
1 c  Extra-virgin olive oil
1/4 ts Whole peppercorns
Flavored oils have may uses.  Include a gift suggesting brushing this on
toasted Italian bread, mixing it with pasta and grated pecorino romano
cheese, or tossing it with a salad.  Use the highly aromatic California bay
leaves in this recipe if you can.
Scrub the lemon with an abrasive sponge to remove all surface impurities.
Rinse thoroughly and dry well.
Pour the olive oil into a small heavy saucepan. Using a zester and working
directly over the pan, remove the zest from the lemon, letting it fall into
the oil. Add the bay leaf and peppercorns. Clip a candy thermometer onto
the side of the pan.  Heat the oil over medium-low heat until the
thermometer registers 200 degrees. Cook at 200-225 degrees for 10 minutes.
Remove from the heat and let cool slightly.
Sterilize a bottle according to the directions on page 10. Transfer the oil
mixture to the hot, sterilized bottle. Cover and store at room temperatue
for up to 2 months.
Source:  Williams-Sonoma Kitchen Library: Gifts From The Kitchen
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
mpzs92c_vifriend@juno.com (Vi Friend) on Aug 04, 1997

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