1 wine botle, clear, sterilized
zest from 8 lemons
zest from 6 oranges
extra virgin olive oil

zest the fruits, place the zest in the wine bottle. Top with oil. cork and wax the top of the bottle. Let sit for 1 month then use. The oil will take on an amazing citrus taste.

Variations:

add in 4 whole cloves garlic, 1 tablespoon whole pepercorns, and 2 sprigs of oregano with the zest before adding the oil. great to use as a dressing or marinade

Betty:
Let me ask you what zest mean to you. I can only guess what it means.
But I am not so sue.
Benny

I made your avocado recipe last night and it was so delicious I am marking it down for future use.
I also use it for dipping.
Thanks.

zest, just the outter layer of skin, just the colored area. the white pith will make the oil bitter.


Its a great recipe for flavored oil. once you try and like it... you can get creative. I have bottles of lemon oil, lime oil and garlic orange ginger oil.

very pretty, great to give as gifts too

Benny, I use citrus zest most of the time, especially when making wine. It is the very thin colored skin on the outermost layer of the citrus peel, you peel that off minimizing the white rind beneath the colored skin. There are special zesting knives to make it easier. Budding knife is the best to use.

Thanks to both of you.
I feel confident already I can cook a better meal for all the new things I learned from this forum.
Thanks to you Patty also.
I am learning a lot here.
Oh, yes, Laaz thanks for starting this forum.