Makes about 150 g
180 g olive oil
Grated zest of 2 oranges
Combine the oil and orange zest in a heatproof bowl and cover with plastic wrap. Heat the
orange oil in a double boiler over low heat and prepare an ice bath. Cook the oil for 1 hour
to infuse. Strain the oil through a chinois. Chill the oil over the ice bath. Reserve the
orange oil in an airtight container, refrigerated, for up to 1 week.