Jeff Smith's Lemon Olive Oil
- Ready In:
- 15mins
- Ingredients:
- 2
- Yields:
-
4 cups
- Serves:
- 64
ingredients
- 6 large lemons
- 4 cups extra virgin olive oil
directions
- 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.
- 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.
- 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.
- Strain the oil and discard the peel.For safety, not to mention best flavor, keep ANY infused oil under refrigeration and use quickly. For longer term storage, freeze in small amounts which will thaw quickly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
zeldaz51
United States
<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>