A No Nonsense Lemon Oregano Infused Olive Oil Food

A NO-NONSENSE LEMON OREGANO INFUSED OLIVE OIL

Steps:

• Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.
• In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.
• Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.
• To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.

HERBS DE PROVENCE INFUSED OLIVE OIL

Steps:

• Pick a container that you would like to use for your infused olive oil. Most people will typically choose a 16 oz Olive Oil Bottle.
• Pour olive oil in the container 80% full. (The herbs will take up room in the finished product).
• Pour the Olive Oil into pot on the stove.
• Add 1/2 Cup of Herbs de Provence.
• Gently stir & bring the oil to a slight simmer, and turn off heat. (Make sure you do not mess up this step! Deep fried herbs are terrible in this oil, and turn golden! You want to keep your herbs de provence green!).
• Let the oil cool for 30 minutes.
• Repeat bringing the oil and herbs to a slight simmer, and then turn off the heat.
• Allow oil to cool to room temperature. (This could break your olive oil bottle if you don't allow this to cool).
• Use a colander to put your oil and herbs into your container. Use a fork to squeeze the infused oil from the herbs.
• The oil should be herb green colored, but should never form clouds. If you see clouds within the first week, re-simmer the oil ASAP. The only way to keep the oil from becoming rancid later is to remove as much moisture as possible.

BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)

Steps:

• Wipe clean the aubergines.
• Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
• Once cool, squeeze very gently to get rid of the water.
• To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
• Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
• Stuff with the walnut mixture.
• Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
• Make sure the aubergines are submerged in oil.
• Keep refrigerated until rich flavour develops, for about a week before serving.
• This will keep for a month in a refrigerator.

LEMON OLIVE OIL

Steps:

• Place the oil and the zest in a glass jar. Let it stand at room temperature for at least 2 weeks, shaking occasionally.
• Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, in refrigerator. Enjoy!
• Yield: 1 cup.

LEMON OLIVE OIL

Steps:

• In a medium saucepan, heat the zest and oil, slowly, over low heat until the zest begins to sizzle (less than 220 degrees F).
• Turn off heat and when the zest ceases to sizzle, cover pan and let sit at room temperature for 48 hours undisturbed.
• Strain oil into clean bottles.

INFUSED OLIVE OIL - SEVERAL

Steps:

• Place ingredient(s) to be infused in the bottle or jar.
• Warm the olive oil and pour into jar.
• Seal and let sit for at least 2 weeks.
• In a hurry? Heat the olive oil with ingredient(s) to infuse over the stove or in a crock pot for 1 1/2 hours.