I am trying to infuse olive oil with lemon as gifts. I dried lemon peels for 24 hours before adding to the oil (even putting them in a cooling oven to ensure there was no moisture left), and I've kept the bottle sealed and in a dry, dark room for the last week and a half. Today I noticed that the oil is much darker than it was when I sealed it. It smells ok, but I'm beginning to lose my confidence. Is it still safe to use?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)