I ran out of Meyer-lemon infused olive oil. And my Williams-Sonoma doesn't stock it. Luckily, you can find recipes on the Internet to do it yourself!

I guess the two pictures look the same, but I couldn't decide which angle looked better.

Anyway, there were a number of varying recipes between using the peel of one to four lemons, grating or peeling it, adding cardamon or not, and letting it boil or not.

In the end, I used the peel of one lemon, peeled, with cardamon, and lightly letting it boil for a few minutes, then turning it off and letting it cool.

In the future, I wouldn't peel such long slices. I want them long and continuous enough for them to be easy to fish out (the cardamon kind of derailed that plan), but some of the peels were so long they stuck out of the oil, and I want them short enough that the entire peel is submerged. Also, I would try more lemon peel. But, it has a light lemon flavor and it works. If I saw Meyer lemons on sale I might pick some up, but this lemon was fresh off the tree so that wasn't so bad either.