Step 1 Warm the olive oil, lemon zest, cumin seeds and crushed red pepper flakes in a small saucepan over low heat until the lemon zest curls and sizzles, about 10 minutes. Remove from heat and let steep at least 1 hour.
Step 2 Strain the oil. Use one-fourth cup in this recipe, saving the remaining oil for another use. It will keep, refrigerated in a tightly covered jar, for 2 to 3 days.