Lemon Infused Olive Oil
Lemon Olive Oil is a simple yet life-changing condiment because a bit of drizzle brings citrusy brightness to anything it tops. This 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. Makes 3 cups.
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.
Video
Nutrition
Serving: 1tbspCalories: 122kcalCarbohydrates: 1gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 0.5mgPotassium: 13mgFiber: 0.3gSugar: 0.2gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 0.1mg
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