Ginger-Lime Oil

• ¼ cup (60 ml) extra-virgin olive oil
• 2 tablespoons thinly sliced fresh ginger

In a small pot, heat the olive oil over low heat and stir in the sliced ginger. Remove from heat, cover with plastic wrap, and let sit for 12 hours or overnight at room temperature.

The next day, clean the finger limes (if using) and set aside.

The next morning, strain the oil through a fine-mesh sieve or cheesecloth, discarding the ginger, then add the finger limes (or the supr