Jeff Smiths Lemon Olive Oil Food

From "The Frugal Gourmet Cooks Italian" (Wm. Morrow, 1993) Wonderful on salads, pasta, grilled fish and more. Simple to make. If you do not have a mortar and pestle a food processor will do the job, too. There are recipes out there that call for pureeing a whole lemon, pith, seeds, and all, in a blender. I highly recommend this method over the whole-blended-fruit one, as the pith and seeds can make the product quite bitter, and good olive oil is too expensive to waste. Try your best to get organic lemons for this, as pesticide reside cannot be washed off the skin.

Provided by zeldaz51

Categories     European

Time 15m

Yield 4 cups, 64 serving(s)

Number Of Ingredients 2

• Ingredients

Nutrition Facts : Calories 121.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 0.1

Very simple to make and goes well with vegetables or fish, on a salad, or drizzled over fresh bread. Stores for a month at room temperature or for several months if refrigerated.

Provided by threeovens

Categories     European

Time 15m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 2

• Ingredients

Nutrition Facts : Calories 119.5, Fat 13.5, SaturatedFat 1.9, Sodium 0.3, Carbohydrate 0.1

Make and share this Lemon Olive Oil recipe from Food.com.

Provided by Sharon123

Categories     Lemon

Time 5m

Yield 1 cup

Number Of Ingredients 2

• Ingredients

Nutrition Facts : Calories 1915.1, Fat 216, SaturatedFat 29.8, Sodium 5, Carbohydrate 1.9, Fiber 1.3, Sugar 0.5, Protein 0.2