Lemon Oil – a delicious recipe with extra virgin olive oil, fresh lemons. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Warm oil in a saucepan over med. heat. Remove the yellow skin of lemons with a vegetable peeler,being careful not to cut into the white pith. Cut lemon zest into thin strips. Add about 3/4 of the zest to the warm oil, and simmer 15-20 minutes. You don't want the oil to get to hot since it will start to break down, so lower heat as needed.
2
Turn off heat and cover the pan, but don't remove from stove. Allow oil to be infused by lemon zest for 2-3 hours. Strain oil thru a fine mesh sieve, and discard lemon zest. Place remaining zest in a container with a tight fitting lid. Pour oil into the container, and cover. Will keep up to 3 months.
3
For more complex flavors, consider adding garlic, rosemary or any other number of herbs and spices to your infused oil. Try Oranges, tangerines, lime, basil, etc.
545
kcal
Calories
60
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 cup extra virgin olive oil, 2 whole fresh lemons.
Yes, Lemon Oil falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
