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Lemon Olive Oil

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ready in: over 5 hrs
serves/makes:   4 cups

recipe id: 84646

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6 large lemons
4 cups extra virgin olive oil, divided


Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. (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 remaining 3 3/4 cup olive oil. Allow to marinate four days at room temperature.

Strain the oil and discard the peel.

Recipe Source: "The Frugal Gourmet Cooks Italian" by Jeff Smith (Wm. Morrow, 1993)

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120 calories, 14 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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