Components
- 500 ml (2 cups) of olive oil
- rind of one Sicilian lemon
- Half a mason jar of rosemary
Setup mode
- Thoroughly wash and dry the lemon and rosemary. Note: the drier they are, the longer the olive oil will last.
- Using a vegetable knife or peeler, cut strips of lemon peel, taking care to avoid the white part as it adds bitterness to the recipe. Separate the lemon peels and rosemary sprigs into two 250 ml glass bottles or jars.
- Place the olive oil in a small pan and heat it over medium heat. Allow it to warm for approximately 5 minutes, making sure it does not boil.
- Fill the bottles with the heated olive oil, seal them, and allow to sit for at least one day before tasting. Use or give as a gift afterward.
For keeping
Before starting, ensure that garlic, fresh herbs, lemon peel, or any other ingredients you use, as well as the container, are thoroughly dried. Even a small amount of moisture can spoil the mixture within a few days.
Flavored olive oil should be kept in a glass bottle with a tightly sealed lid—recycled bottles are acceptable, but they must be cleaned and sterilized beforehand (see instructions). Keep it stored outside the refrigerator.
