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
Chili Pepper Oil
Chipotle Pepper Oil
Italian Herb Infused Olive Oil
Caramelized Garlic Olive Oil
Herb Oil For Bread
Herbed Oil for Christmas Gifting
Spicy Hot Pepper Oil