Lemony Olive Oil

Lemony olive oil (Courtesy of Georgina Hartley)
This bright, citrussy oil is a wonderful condiment to drizzle over a bowl of grains, roast veg or a medley of green leaves.
Makes around 500ml
A few sprigs of thyme
1 head of garlic
3 strips of lemon zest
500ml olive oil
1 First, dry the thyme by putting the herbs on a baking tray lined with baking parchment and placing it in an oven set to 110C/225F/gas mark ΒΌ, or on the lowest setting you have. Leave the door slightly ajar and bake for about 20 minutes. Remove and set aside.
2 Remove and peel all the cloves from the head of the garlic. Put the garlic, lemon zest and olive oil in a wide, heavy bottomed saucepan. Warm the oil, zest and garlic over a very low heat setting, never bringing it to a simmer, for about 30 minutes.
3 Leave the oil to cool before decanting it into a jar along with the dried thyme. It will keep for about 2 weeks.