Remove the peel from the lemons with a sharp knife or peeler. The yellow bit, not the white pith underneath. Just the peel.
Plunge the peel into boiling water for a couple of minutes to blanch it and remove any bitter taste.
Put the peel in a glass jar and fill with Extra Virgin Olive Oil from Spain, then simmer the jar in abain marie for 2 hours so the flavours gently infuse. Leave to rest for at least 24 hours. Patience!
The next day, strain the oil to remove any peel.
Pour the oil into a clean, dry bottle.
Keep in a cool, dark place so it retains all its flavour.
We recommend you serve this recipe with Meatballs which is also made using Olive Oils from Spain.