Lemon-Infused Extra Virgin Olive Oil
Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City
Adapted by StarChefs.com
November 2010
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INGREDIENTS
500 milliliters high quality, fruity olive oil
45 grams lemon zest (from between 6 and 9 lemons, depending on size)
2 iSi N2O Cream Chargers
METHOD
Put the olive oil and lemon zest into a ½-liter iSi canister and secure the top. Charge with 2 iSi Cream Chargers. Let the infusion sit for 3 minutes in the canister. Pour out and let sit for 5 more minutes for flavor to fully develop.
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