Infused Oils - Spicy Lemon Oil

         Yield: 4 Cups
Categories: Condiments, Fruits

2 lb Lemons (4 or 5) 2 tb Coriander seeds 1 tb Peppercorns, black 6 Lemon Leaves, fresh 3 Bay Leaves, fresh or dried 4 c Oil, Olive Fruity Cut each lemon into quarters. Put 1/3 of the cut lemons into a dry, sterilized jar with a lid. Sprinkle with about 1/3 of the coriander seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more layers this way. Cover with the lid and allow to stand for 24 hours in a cool place. The next day, pour th olive oil into the jar and cover it again. Let stand for 3 days. At the end of 3 days, remove and discard the lemons. Strain the oil through a sieve lined with several layers of cheesecloth. Decant into a dry, sterilized bottle. Seal with a cork and refrigerate. Will remain flavorful for up to 1 month. cook over medium heat until the garlic turns a golden color. Turn off heat, cover and allow to cool. Take out the garlic and pour the remainder of the mixture into a sterilized glass bottle. Tightly cap the bottle and refrigerate or allow the mixture to steep in a dark, cool place for at least a month.