And be happy!
Three weeks ago I started a lemon scented olive oil. It's ready now and kissable. The idea is from Ivonne at Cream Puffs in Venice and she posts about it here in a series dedicated to the lemon.
Basically all you need is a lemon and a cup of extra virgin olive oil. The one I used was a bit grassy (yes it should be greasy, grassy as in green) next time a will use a milder type oil. Tonight there will be a aspargus torte and I think the oil will find a place...
I copied the recipe, but please check out Cream Puffs!
Recipe from Lemon Zest by Lori Longbotham.
1 cup extra virgin olive oil
3 tablespoons finely grated lemon zest (try and use unwaxed lemons if you can find them)
Pour the olive into a jar with a tight-fitting lid. Add the lemon zest and seal the jar. Shake well.
Refrigerate the oil and lemon for at least three weeks. Once or twice a day give the jar a shake. If the oil hardens in the refrigerator, simply take it out and let it sit for a bit at room temperature and it will return to liquid form.
After three weeks, strain the oil through a sieve. Pour the oil into a jar and store in the refrigerator. It's now ready to use in salad dressings, with vegetables, or however you choose.