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Lemon infused olive oil

  • 60 g Olive Oil
  • 1 Lemon Peel
  • 1 Long Peppercorn
  • 1 Bay Leaf
  1. Infuse. Heat oil in saucepan over medium-low heat. Stirring often, add remaining ingredients and cook 5 minutes.
  2. Rest. Remove from heat. Cover and rest 2 hours.
  3. Filter through a sieve and store in airtight container.