Lemon and Fennel Oil

Serves: 20

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Total Time: 10

Prep Time: 10

• 500 ml extra virgin olive oil
• 2  lemons
• 1 teaspoon(s) crushed fennel seeds

Method

1. Put 500ml (17fl oz) extra virgin olive oil, the pared rind of 2 lemons and 1tsp lightly crushed fennel seeds into a non-metallic bowl. Cover with clingfilm and store in a cool, dark place for a week. Strain through a sieve lined with kitchen paper into a jug, then pour into sterilised glass bottles. Add a few fennel seeds and some lemon peel to the bottle to decorate.
2. Keeps for up to three months in a cool, dark place

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