• Cooking Time: 5 min
  • Servings: about 1 1/2 cups
  • Preparation Time: 20 min


If you have any leftovers, this dipping oil is equally good drizzled over sliced tomatoes, grilled summer squash, or just about any grilled meat or fish.


  • 4 small lemons
  • 1 1/2 cup extra-virgin olive oil
  • 3 Tablespoons minced garlic
  • 4 (3- to 4-inch) sprigs fresh rosemary
  • 6 Tablespoons finely chopped fresh flat-leaf parsley


  • With a vegetable peeler, peel the zest from the lemons in strips.
  • Remove any white pith from the strips of zest, if necessary.
  • In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes.
  • The garlic should not brown, or it will taste bitter.
  • Transfer the mixture to a small heatproof bowl and let cool to room temperature.
  • Remove the zest and rosemary sprigs with a fork or tongs.
  • Stir in the parsley

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