You are going to find so many uses for this lemon infused olive oil. It adds lovely lemon flavor to vinaigrettes, is great tossed on vegetables both before and after roasting and fabulous in marinades! The most useful olive oil in your kitchen!
Infused Olive Oil
I have demonstrated my love for all things infused several times on this blog. I love to infuse alcohol – perhaps you saw my Raspberry Vodka and just last week I made Homemade Maraschino Cherries – which are basically infused cherries!
But today, I’m here to talk about my other favorite liquid to infuse and that’s olive oil. Infused olive oil is the gift that keeps on giving. I always have a jar of this Rosemary Oil in my fridge at all times (old post, have taken new photos, will be updating it this week!)
If you’d asked me last week what was my favorite infused oil, I would have said the rosemary, now I’m not so sure. This lovely lemon olive oil is so versatile and so good!
Ingredients to Make Lemon Olive Oil
This is so crazy easy to make that I had to include the equipment needed in my ingredients photo, otherwise it would just be lemons and olive oil!
Lemons – preferably organic since you are using the zest. Can use oranges instead if you want to make orange oil.
Olive oil – a fruity olive oil that pairs nicely with the lemon.
Vegetable Peeler – you’re going to taking off strips of the lemon peel, this OXO Peeler works great.
How to Make Delicious Citrus Olive Oil
This lemon scented olive oil is so easy to make!
Scrub the lemons really well. Using a vegetable peeler, remove the zest in large strips, being careful not get any of the white pitch.
Pour the olive oil into a saucepan and add the lemon peels. Over a medium heat, bring the oil up to a boil, stirring occasionally. As soon as it is boiling, lower the heat to low and let it simmer for 10 minutes.
Then turn off the heat and let the oil come to room temperature. Pour the olive oil through a strainer to catch the peels into a sterilized jar.
Store in a lidded jar in the refrigerator, it will keep for about a month.
The lemon olive oil is so good!!! I stay that it will keep for about a month in the fridge, but I had used all of mine within the week! I’ll be making another batch soon. I also plan on making an orange olive oil.
You can use this oil in any recipe that calls for olive oil and you’d like a subtle lemon flavor.
Some Recipes to Use Lemon Olive Oil
Lemon Infused Olive Oil
- 2 lemons scrubbed
- 1 cup olive oil
- Scrub the lemons very well. Using a vegetable peeler, cut off large strips of zest, being careful not to get the white pith.
- Place the lemon peels in a saucepan and add the olive oil.
- Bring just to a boil over medium heat. Turn heat to low and let simmer for 10 minutes.
- Turn off the heat and let the oil come to room temperature.
- Pour into a sterilize jar through a strainer to capture the lemon peels.
- Store in the fridge for up to a month.