LEMON SPICE OIL
Stir this oil into cooked rice or pour it sparingly onto poached, steamed or sautéed fish.

1 teaspoon freshly grated lemon zest
10 whole cloves
1 bay leaf
1/2 teaspoon cinnamon
1/2 teaspoon whole allspice
1/2 teaspoon whole black peppercorns
1 tablespoon fresh lemon juice
1/2 cup peanut or vegetable oil

Preheat oven to 300 degrees. With a mortar and pestle or a spice grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon, allspice and peppercorns with the lemon juice to form a paste. In a 1-cup metal measure or very small metal bowl, stir together paste and oil. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month. Makes about 1/2 cup.

Ingredients for the various other flavored oils are listed below. The directions for preparing them are as follows:

Preheat oven to 300 degrees. In a 1-cup metal measure or very small metal bowl, combine all ingredients. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month. Makes about 1/2 cup.

PESTO OIL
This oil is good in vinaigrettes or on mashed potatoes or sandwich fillings.

1/2 cup packed fresh basil leaves
1 small garlic clove, crushed
1/2 cup olive or vegetable oil

CURRY OIL
This oil may be drizzled over seafood or steamed vegetables.

4 tsp. curry powder
1/2 cup peanut or vegetable oil
Preheat oven to 300 degrees.

ORANGE ROSEMARY OIL
Serve this oil in a shallow dish for dipping bread or toss it with roasted potatoes.

1 tablespoon fennel seeds
zest of 1 navel orange, removed with vegetable peeler and chopped
1 tablespoon chopped fresh rosemary leaves
1/2 cup peanut or vegetable oil

DILL CARAWAY OIL
Vinaigrettes take on greater depth with this oil.

1 teaspoon caraway seeds
1/2 cup chopped fresh dill
1/2 cup vegetable oil