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 killer 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!)
- peels from one lemon
- 1/2 cup lemon juice (from 1 1/2 to 2 lemons)
- 1 cup olive oil
- 1 pinch salt
Wash one lemon with dish soap and rinse well. Pat it dry.
Use a vegetable peeler to peel the yellow part of the skin off the lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.
Squeeze 1 1/2 or two lemons until you have 1/2 cup of lemon juice. Add the juice to the saucepan.
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.
Here are some ways to use 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.
Suzy says
Would love to try this on fish and on salads!
Mamma C says
Hi Suzy – You’re going to love it!
Sara says
I think this would be fantastic on a summer salad! I can’t wait to try it!SAra
Mamma C says
Hi Sara – Definitely! The possibilities are almost endless. Enjoy!
Sharon says
I’ve never heard of lemon infused olive oil but I love this recipe. It would be great on salads.
Mamma C says
Hi Sharon – I absolutely love this on spinach salad. I hope you try it!
Cathy says
Never knew lemon infused olive oil was this easy to make!!! Has to be amazing on fish!! Thank you for this recipe, this will definitely be in my home plus will be great as a gift!
Mamma C says
Hi Cathy – It is so easy, and you’re right, it’s amazing on fish! Try it on salads too! Enjoy.
Michelle says
Oh, how interesting! I bet this would be good to cook fish in!
Mamma C says
Hi Michelle – It is fabulous with fish, and I especially love it with shrimp!
Adrianne says
Oh wow this sounds great! I use olive oil a lot in cooking and can see this tasting great with a chicken or fish dish. It has simple ingredients too which is right up my alley. Thanks for sharing, I can’t wait to try it!! Cheers
Mamma C says
Hi Adrianne – Yes, it’s simple and goes with so many dishes. Enjoy!
Linda R says
Andrea,
I must give the recipe for Lemon- Infused Olive Oil a try on fish soon. I originally was going to post on your Homemade Marinara Sauce when I saw the last post. I made spaghetti tonight after my DH requested it and used your recipe. He told me not to lose that recipe, it is wonderful. He likes Italian Sausage in sauce and i always put a small amount in a mini processor after cooking and draining, not so chunky. I plan to make more for freezer meals for my children and grandchildren.
Love your recipes,
Linda
Mamma C says
Hi Linda – I hope you do try the lemon-infused olive oil! I’m so glad you enjoyed the marinara sauce. The addition of sausage is fantastic. Thanks for your lovely comment; you made my day!