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An Infused Lemon Olive Oil You’ll Want to Put on Everything
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Lemon olive oil is one of those recipes won’t know how you lived without, once you start making it. It’s a flavor enhancer that’s super simple to make.
We love making flavor enhancers to bring out the best in our cooking, be it a fig chutney, a grape shrub, or homemade garlic butter. We’re adding this lemon olive oil to our list of flavor enhancers, and you should too! A spoonful stirred into soup, a bit used in a vinaigrette, or a drizzle on your next bowl of beans will amp up the flavor in the best possible way. And it’s super simple to make!
Why You’ll Love This Lemon Olive Oil Recipe
Lemon Olive Oil is a simple yet life-changing condiment – because a bit of drizzle brings citrusy brightness to anything it tops. It is an easy-to-make infusion of lemon zest and extra virgin olive oil that takes minutes to make and lasts up to one month. You can store it in the refrigerator for use in dressings, marinades, or as a finishing oil. It is one of those recipes that, the longer you have it around, the more you find ways to use it.
Recipe Ingredients
You only need two ingredients to create this kitchen staple: high-quality extra-virgin olive oil and lemons peels. Ensure the lemon peels are free of the white pith, which can impart a bitter flavor to the oil.
How To Make This Infused Olive Oil Recipe
Making this lemon olive oil recipe is really straightforward. Here’s how to do it.
Use a y-peeler to remove the lemon zest in long strips
Pour the olive oil into a medium saucepan, add the lemon strips, and warm over low heat.
Let the olive oil simmer for about 5 to 10 minutes, or until the lemon peel makes a sizzling sound and there are little air bubbles around it. Don’t let the mixture rise above 180°F.
Set the olive oil (in the pan) aside, cover, and let steep until cool and well flavored. This takes anywhere from 24 to 48 hours.
To store the lemon olive oil, remove the lemon strips and funnel the oil into sanitized glass jars. Store it in the refrigerator for up to one month.
Variations On This Recipe
If you’ve seen infused oils before, you’ve likely seen various variations, including garlic, chili peppers, or herbs. You can add all of those to this recipe, too! Make sure you remove all the ingredients once the flavor is to your liking. Avoid storing the oils with the ingredients, or they may become too overpowering.
Always In Season California Ingredients
This recipe uses two of the always-in-season ingredients we produce here in California: olive oil and lemons. These ingredients are available year-round at your grocery store, so you can use them to add a little California sunshine to your kitchen creations.
How To Use This Recipe
This lemon infused olive oil is incredibly versatile and enhances a variety of dishes. Drizzle it over grilled vegetables, fish, or chicken to add a layer of lemony flavor. It’s also perfect for dressing salads or as a dipping oil for artisan breads. Mix it into pasta or risotto for a subtle citrus note, or use it to finish roasted potatoes for a refreshing twist.
Here are a few more ways to use this recipe:
- Grate tomatoes over fresh ricotta or farmers’ cheese, then add this lemon olive oil, some chopped fresh herbs or lemon zest, and you have an instant appetizer.
- Drizzle it on grilled fish with fresh herbs
- Use it in your next homemade vinaigrette
- Spoon a bit atop some vegetable soup
- Use it to garnish dips
- Put a touch on a bowl of vanilla ice cream with some flaky salt
More California Olive Oil Recipes
Looking for more olive oil recipes? Here are a few of our reader favorites:
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Don’t stop here! Follow us on Pinterest for more fresh and fabulous recipe inspiration. Dive into the world of CA GROWN goodness, and let’s make every meal a celebration of the Golden State’s bounty.
Lemon Infused Olive Oil
Equipment
- Medium Saucepan
- sanitized glass bottles
Ingredients
- 3 cups olive oil
- 4 large lemons peel pulled off in strips (no white pith)
Instructions
- Combine the oil and lemon peels in a medium saucepan over low heat. Warm the mixture until the oil bubbles around the lemon peels, and they make a sizzling sound. The lemon peels will curl up and shrivel. (Do not let the oil get hotter than 180°F.)
- Turn off the heat and wait for the oil to cool slightly (it should no longer be simmering). Cover and allow it to steep at room temperature for 48 hours. Strain the oil through a fine mesh sieve and discard the lemon peels. Pour the lemon olive oil into sanitized glass bottles.
- Store in the refrigerator for up to one month. If the olive oil has solidified, allow it to come to room temperature before using.
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Get to Know Aida Mollenkamp
Aida is a food and travel expert, author, chef, Food Network personality, and founder of Salt & Wind Travel. With a career in food travel media and hospitality, she has traveled the globe in search of the best food destinations. Her cookbook, Keys To The Kitchen, is a favorite among home cooks seeking adventure. And her Travel Guides For Food Lovers series is cherished by food travelers.
Influenced by her many adventures and inspired by California’s bountiful produce, Aida’s recipes are fun, fresh, and bursting with flavor. We’re loving her Grilled Artichoke Recipe With Herbed Roasted Garlic Aioli – you will too!