Instructions: Put the orange juice in a small pan over low heat and simmer to reduce to about 1/4 cup. Strain the juice through a fine sieve and whisk in both oils. Transfer to a small bowl and refrigerate until needed.

This recipe yields about 1/2 cup.

Comments: This distinctive oil is one of the finishing touches to chef Fred Halperts "Rock Shrimp Martini" (see recipe). Reducing the orange juice slowly will concentrate and intensify the flavor. The extra orange oil will keep for 2 weeks refrigerated; use it in salads or stir-fries.

Yield: 1/2 cup

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