Lemon Infused Olive Oil
Gluten free
Dairy free
Prep time: 5 min
Cook time: 10 min
Makes: 2 cups
Lemon infused olive oil is a wonderful way to add nutritional value to your meals. It is easy to make at home and you can explore different variations based on your liking. I love to drizzle this over the vegetables I roast, use it as a marinade when grilling meats and use a salad dressing. It is also a tasty dip for your favorite breads and on your favorite pasta!
INGREDIENTS:
2 large lemons
2 cups organic cold pressed olive oil
Start by scrubbing your lemons well. You can use soap and water. This is important because the zest is cooked in the olive oil. Rinse and dry well.
Using a vegetable peeler or a sharp paring knife you want to cut off large strips of the zest. You want big strips for this recipe. Ensure it is only the zest, the bright yellow part. Try not to peel off the white pith because this is the bitter part, but if you do just use a knife to cut the pith off the zest.
Place the lemon peels and olive oil in a saucepan over medium heat to just a simmer. Then turn down to low, you don’t want to let the oil simmer or start to bubble. Keep the oil at this temperature for 10 minutes.
Turn off the heat and let the oil come to room temperature. Let the zest steep in the oil as it cools. This can take up to 30 min, but the citrus smell filling your kitchen is worth the wait!
Once cool you want to pour the lemon infused oil into a clear jar or sealable container. I use a funnel over a fine mesh strainer. This ensures all the zest is removed and makes less of a mess when trying to pour the oil into my mason jar. You can also use tongs to remove the zest and then pour into your container. It is important to remove the zest so your oil will last longer. Although it is pretty to leave the zest in the oil, once it is cooled the oil can’t take up anymore of the lemon flavor. Store in the refrigerator for up to 2 weeks..
NOTES:
While in the refrigerator the oil will solidify and become cloudy, this is normal. Before using your oil, you can let it rest on the counter or put the container in warm water to bring it to a liquid state. Once the oil is 100% clear you know it is at room temperature.
You can add garlic to this recipe as well. I suggest 6 whole peeled garlic cloves, but I love garlic! Ensure you remove the cloves when you remove the zest. It is not safe to leave the cloves in the oil.
You can also add your favorite herbs. If they are fresh be sure to wash and dry them well. My favorite is a few sprigs of rosemary. Thyme and oregano offer great flavor as well.
If you like spice in your meals you can add your favorite chili, or even red pepper flakes.
Peppercorns can also be a great addition.
I hope you enjoy experimenting with this recipe and find a flavor that you and your family love!
