Lemon Olive Oil
ready in: over 5 hrs
serves/makes: 4 cups
recipe id: 84646
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)
Sign up for our newsletters that feature hand-picked recipes
more recipes like lemon olive oil
Red Pepper Chili Oil
Rosemary or Basil Infused Oils
Hot Pepper Oil
Chili Lemon Oil
Parmesan Garlic Oil
Herb and Spice Oil