Lemon Infused Olive Oil
Learn how to make your own lemon infused olive oil at home, and use it in your salad dressings, condiments and other culinary creations.
Ingredients
- 3 lemon
- 2 cups extra virgin olive oil
Instructions
- Start by washing the lemon and peeling them using a vegetable peeler.
- In a small saucepan, add the oil and the lemon peels, along with a bit of lemon zest and let it simmer on low heat for about 2 minutes, stirring occasionally.
- Take it off heat, allow it to cool down completely and then strain it using a fine mesh strainer.
- Pour the oil into a glass bottle or jar and store it in a cool and dark place.
Notes
I kept the recipe simple and used just olive oil and lemon as the key ingredients, but if you want to go the extra mile, you could also add in some fresh herbs like rosemary and thyme.
Storing this lemon infused oil is super easy. It can stay good at room temperature for 2-3 weeks, if not longer. Just make sure you don’t add in the fresh lemon peel if you’re doing.
You may also want to wash and scrub the peel nicely to get rid of any possible contaminants.
Use a sharp paring knife or a vegetable peeler to remove the peel.
When peeling the lemon, make sure you use only the bright yellow part, and not the white pith on the inside. Adding the white pith will make the oil bitter.
Nutrition
Calories: 652kcalCarbohydrates: 5gProtein: 1gFat: 72gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 53gSodium: 3mgPotassium: 75mgFiber: 2gSugar: 1gVitamin A: 12IUVitamin C: 29mgCalcium: 15mgIron: 1mg
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