- 2/3 cup extra-virgin olive oil
- 2 large lemons, zest removed in wide strips with a vegetable peeler
- 3 bay leaves
- 3 large rosemary sprigs, cut into 1-inch lengths
- 1/2 teaspoon cracked black peppercorns
- Kosher salt
- 1/3 cup fresh lemon juice
- 1/3 cup water
- In a medium saucepan, combine the olive oil with the lemon zest, bay leaves, rosemary sprigs and cracked peppercorns and cook over moderate heat just until sizzling. Add a large pinch of salt; remove from the heat. Let cool slightly, then stir in the lemon juice and water.