This infused olive oil is a fun ingredient to have on hand in the kitchen and is a great gift for the cook in your life.

VEGAN & GLUTEN-FREE

INGREDIENTS

2 cups high-quality olive oil

4 garlic cloves, sliced

1 lemon, zested

A few fresh rosemary stems

EQUIPMENT

Small (butter warming) pot

Microplane

Funnel and filter—I used my Chemex

Glass bottle or jars (if gifting)

METHOD

In a small pot, warm the olive oil but be careful not to simmer or boil. Add the garlic and lemon zest to steep—again, not simmering—for about 10 minutes.

Remove from heat and add a few fresh rosemary sprigs. Let stand for 10 minutes.

Strain the oil and pour into an airtight storage container. Add a new sprig of rosemary to the cool oil (this way it will stay green longer).

Steep (not simmer!) the garlic and lemon zest in warm olive oil. Careful not to let it get too hot or your oil will become bitter.

Strain (or scoop) the oil to remove the bits. I used my Chemex!

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