3 Tbsp. lemon zest

3 Tbsp. fresh rosemary leaves, chopped

1 tsp. whole black pepper corns, crushed

1 1/2 cups extra-virgin olive or vegetable oil

Preheat the oven to 300º F. In a small metal bowl, combine the ingredients for the oil. Place the metal bowl on an oven rack in the lower third of the oven and cook for 1 hour. Remove the bowl from the oven and cool. Line a strainer with cheesecloth and place the strainer over a 2-cup glass measuring cup. Strain the cooked oil into the measuring cup. Pour the strained oil into a 16-oz. bottle, stopping 1-inch from the top of the bottle for correct sealing. Seal the bottle with the Seal-a-Meal Vacuum Bottle Stopper. Store in the pantry for up to 1 year.