Rosemary, Lemon and Thyme Oil

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Ingredients:

• Rosemary Sprigs – 5
• Thyme Sprigs – 10 to 15
• Zest of 2 Lemons
• Canola Oil – 1 cup

Method:

1. Preheat the oven to 150C/300F.
2. Remove the leaves from the rosemary and thyme sprigs.
3. Cut the lemon zest into strips.
4. Pour the oil into a two-cup ovenproof glass measuring cup and add the leaves and lemon zest strips.
5. Place the cup on a pie plate in the center of the oven and heat for  2 hours.
6. Test the oil temperature. It should be 250F/120C before removing from the oven.
7. Let it cool for at-least 30 minutes.
8. Store in the fridge as is or strain through a cheesecloth and refrigerate.