Lemon-Infused Olive Oil makes food taste fabulous! Don't miss this easy recipe that will bring a "wow" factor to salads, vegetables, fish, seafood and chicken. Make some for yourself plus some to give as gifts!
My hubby is back with a fabulous recipe. As usual, I was skeptical at first.
I thought, "Why is he cooking olive oil and lemon peels on the stove? Can't we just pour some oil and squeeze some lemon juice on our food?"
But after one taste of a meal drizzled with this lemon-infused olive oil, I realized how wrong I'd been. It makes food taste amazing!
Props to Papa C.
But, he's still gloating over his Lemonade Moonshine becoming the most popular new recipe on Cooking with Mamma C in 2018. Now, if you guys love this infused olive oil as much as we do, I'm in trouble.
I'll forgive you though. You're going to want to pour this stuff on everything.
Using Lemon-Infused Olive Oil
- Drizzle it on fish or seafood.
- Use it as a salad dressing or to make lemon vinaigrette.
- Add it to cooked broccoli.
- Use it to make Roasted Chicken and Vegetables.
- Marinate chicken in it for up to two hours before grilling.
- Dip Homemade Italian Bread in it.
- Drizzle it over pasta dishes such as Cacio e Pepe.
How Long Will Lemon-Infused Olive Oil Last?
This infused olive oil will last for a few weeks and should be stored in the refrigerator, due to the lemon juice. The oil will solidify on top, while the lemon juice remains on the bottom, so you'll need to run the bottle or container under very warm water, then shake before using.
This DIY lemon-infused olive oil makes a great gift! Package it in a nice glass bottle (affiliate link). It's perfect for Mother's Day or to bring to a dinner party!
Enjoy!
(Recipe Source: Cooking with Mamma C - straight from my hubby, Papa C!)
Lemon-Infused Olive Oil
Ingredients
- peels from one lemon
- ½ cup lemon juice (from 1 ½ to 2 lemons)
- 1 cup olive oil
- 1 pinch salt
Instructions
- Wash one lemon by rinsing it well. Pat it dry.
- Use a vegetable peeler to peel the yellow part of the skin off the one lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.
- Squeeze 1 ½ or two lemons until you have ½ cup of lemon juice. Add the juice to the saucepan, then add the oil.
- Add a pinch of salt to the pan and stir. Heat the pan over high heat, just until the oil starts to bubble at the edges. (Do not boil.) Then put the heat on low and let the lemon oil steep for 15 minutes, stirring occasionally.
- Move the pan off the heat and let the lemon-infused oil cool for an hour at room temperature.
- Use a fine-mesh strainer to strain the oil into a plastic container or into a funnel placed in a glass bottle. Store the lemon-infused olive oil in a sealed bottle or container in the refrigerator for a few weeks. The oil will solidify on top, while the lemon juice remains on the bottom, so you'll need to run the bottle or container under very warm water, then shake before using.
Video
Notes
- Drizzle it on fish or seafood.
- Use it as a salad dressing or to make lemon vinaigrette.
- Add it to cooked broccoli.
- Use it to make Roasted Chicken and Vegetables.
- Marinate chicken in it for up to two hours before grilling.
- Dip Homemade Italian Bread in it.
- Drizzle it over pasta dishes such as Cacio e Pepe.
Brittany
How long does this keep when stored?
Mamma C
Hi Brittany - It could stay a few weeks in the refrigerator.