“From "The Frugal Gourmet Cooks Italian" (Wm. Morrow, 1993) Wonderful on salads, pasta, grilled fish and more. Simple to make. If you do not have a mortar and pestle a food processor will do the job, too. There are recipes out there that call for pureeing a whole lemon, pith, seeds, and all, in a blender. I highly recommend this method over the whole-blended-fruit one, as the pith and seeds can make the product quite bitter, and good olive oil is too expensive to waste. Try your best to get organic lemons for this, as pesticide reside cannot be washed off the skin.”
READY IN:
15mins
SERVES:
64
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes.
  2. Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute.
  3. Remove to a 2 quart glass jar or sealed plastic container and add the remaining 3 3/4 cups of olive oil. Allow to marinate four days at room temperature.
  4. Strain the oil and discard the peel.

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