Jeff Smith'S Lemon Olive Oil

1. Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes.

2. Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute.

3. Remove to a 2 quart glass jar or sealed plastic container and add the remaining 3 3/4 cups of olive oil. Allow to marinate four days at room temperature.

4. Strain the oil and discard the peel.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	6	0	0	0
Extra virgin olive oil	4 cups	0	0	0