MAKES ABOUT ½ CUP
½ |
cup olive oil |
|
Zest of 1 lemon |
¾ |
teaspoon cumin seeds |
½ |
teaspoon red pepper flakes |
Warm the olive oil, lemon zest, cumin seeds and red pepper flakes in a small saucepan over low heat until the lemon zest curls and sizzles, about 10 minutes. Remove from the heat and let steep for at least 1 hour. Strain the oil. (It will keep, refrigerated in a tightly covered jar, for 2 to 3 days.)