Lemon Olive Oil

INGREDIENTS

  • Cup of Rastrello Extra Virgin Olive Oil (EVOO)
  • Peel from 2 lemons

PREPARATION

  1. Warm lemon peel and EVOO together over very low heat for twenty minutes.
  2. Cool half-hour.
  3. Strain and pour EVOO into bottle with funnel.
  4. Seal.
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