I had some left over lemons from a party last Saturday. So I made some lemon garlic oil. You make this oil ahead and store it in your pantry until it is ripe and ready to use.

4 cup of extra virgin olive oil

8 Lemons

2 heads of garlic

Glass jar with a lid (can use canning jars)

Wash each lemon, pat dry. allow to dry on a towel for about an hour to make sure all of the water has evaporated.

Take each lemon and roll it on the counter, using the palm of your hand to press down on the lemons. This will heighten the oil release when you peel them.

Peel each lemon, being careful not to cut through to the fruit. the fruit will allow bacteria to set in your oil and you don’t want that. If you hit the fruit, just break that piece of the peel off and continue on.

Put the lemons in the designated jar.

If you like, just make lemon oil. I am going to use this for preparing fish, or using in fresh pasta, so I know I am going to want some garlic in here too!

Remove the cloves from each head of garlic. smash with the back of a knife or put all of the cloves in a food processor and give a rough chop. leave the skins on, the oil is going to be drained. Add the garlic to the lemon rinds in the jar.

Add the Olive oil to a saucepan on the stove. Heat until it is very warm to the touch (I just stick my finger in the oil). Once hot, remove from the heat and pour over the lemon peel and garlic. Make sure the rinds and the garlic are covered.

Take a marker and write on the lid the month and the year you made it. Then add, ready in “the date three months” from this day.

I made mine today, so mine says …..June/2017 Ready in October/2017. (since June is almost  I put October). You can leave the oil maturating as long as you like. It will be just as good if not better later.

When ready to use, pour through a strainer and add to a decorative container labeled with what it is

Enjoy!