Instructions

1. 1
   Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife.
2. 2
   Put the rosemary, garlic and lemon peel in a clean bottle with a tight-fitting cap.
3. 3
   Pour in the oil and lemon juice. Cap the bottle and shake well.
4. 4
   Refrigerate and use within one week.
5. 5
   Shake before serving. Drizzle on steamed vegetables, or seafood, pasta, potato salad, or other salads.