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


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


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.