Rosemary, Lemon and Thyme Oil

·      5 springs rosemary (each about 5 in long)

·      10 to 15 sprigs of thyme (each about 5 in long)

·      zest of 2 lemons

·      1 cup canola oil

Sterilize the jars that you are going to use: pour boiling water over them and let stand for 10 minutes

Preheat over to 300°F.  Remove the leaves from the rosemary and thyme sprigs.  Pour the oil into a two cup  oven proof glass measuring cup and add the leaves and zest strips.  Place the cup on a pie plate in the center of the oven and heat for one and a half to two hours.

Use a digital thermometer to test the oil temperature, it should read 250F before you remove it from the oven.  Let cool.  Store in the refrigerator in a sealed jar.

Rachel’s Thoughts: Delicious oil to dip bread in or mix into other recipes. 

Mixed into Pecorino Arugula and Tomato Pizza recipe.