Lemon-Garlic infused garlic oil

This infused oil can be the base for delicious salad dressings, seafood and fowl marinades, or just for dipping bread -- you'll love it.

1 cup of extra virgin olive oil
rind of 1 lemon -- peeled off in slices, not grated
5 cloves of garlic, peeled and smashed, but not otherwise cut up

Put everything into a pot on the stove and turn the heat onto medium-low. Let it slowly come to a simmer, and turn down to low. Let the oil, garlic and lemon rind continue to cook for 10-15 minutes, being careful to not let the rind or garlic start to brown. If either start to develop an appreciable color, remove them from the oil.

When done, strain through a fine sieve to remove any remnants of garlic or lemon rind, and store in a bottle or container that you can close. It should last for 2-3 weeks on the counter, and can also be stored in the refrigerator indefinitely. Just remove whatever oil you need an hour before you'll need it, or put it in the microwave on medium heat just until it melts and becomes liquid again.