To make garlic-infused oil, place 1/2 cup garlic cloves (rinsed well and thoroughly dried), a pinch of lemon zest and 1 teaspoon cracked pepper in a sterilized jar with a lid. Heat 2 cups extra virgin olive oil just until warm; slowly pour over garlic. Allow to cool, then pour oil through a wire-mesh strainer, discarding solids. Cover oil and refrigerate. Discard after 1 week. Botulism has been traced to unrefrigerated garlic oil, so prepare in small batches and always refrigerate.