2 lb Lemons (4 or 5)
2 tb Coriander seeds
1 tb Peppercorns, black
6    Lemon Leaves, fresh
3    Bay Leaves, fresh or dried
4 c  Oil, Olive Fruity

Cut each lemon into quarters. Put 1/3 of the cut lemons into a dry,
sterilized jar with a lid. Sprinkle with about 1/3 of the coriander seeds
and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more layers this
way. Cover with the lid and allow to stand for 24 hours in a cool place.
The next day, pour th olive oil into the jar and cover it again. Let stand
for 3 days. At the end of 3 days, remove and discard the lemons. Strain the
oil through a sieve lined with several layers of cheesecloth. Decant into a
dry, sterilized bottle. Seal with a cork and refrigerate. Will remain
flavorful for up to 1 month. cook over medium heat until the garlic turns a
golden color. Turn off heat, cover and allow to cool. Take out the garlic
and pour the remainder of the mixture into a sterilized glass bottle.
Tightly cap the bottle and refrigerate or allow the mixture to steep in a
dark, cool place for at least a month.