Perfect for a dipping oil for bread or a cooking oil, this Lemon and Herb-Infused Olive Oil is great to keep on hand for any occasion. Toss with potato wedges and fresh herbs and bake to a crisp, or add a little kosher salt and pepper and serve with your favorite foccacia bread.
In a saucepan over low heat, simmer olive oil, lemon, rosemary and thyme for 2 hours. Strain out the solids into a glass airtight jar. Use for cooking oil or add black pepper and salt and use as a dipping oil.