Lemon Infused Olive Oil Food

LEMON-INFUSED OLIVE OIL

Steps:

• Wash one lemon by rinsing it well. Pat it dry.
• Use a vegetable peeler to peel the yellow part of the skin off the one lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.
• Squeeze 1 1/2 or two lemons until you have 1/2 cup of lemon juice. Add the juice to the saucepan, then add the oil.
• Add a pinch of salt to the pan and stir. Heat the pan over high heat, just until the oil starts to bubble at the edges. (Do not boil.) Then put the heat on low and let the lemon oil steep for 15 minutes, stirring occasionally.
• Move the pan off the heat and let the lemon-infused oil cool for an hour at room temperature.
• Use a fine-mesh strainer to strain the oil into a plastic container or into a funnel placed in a glass bottle. Store the lemon-infused olive oil in a sealed bottle or container in the refrigerator for a few weeks. The oil will solidify on top, while the lemon juice remains on the bottom, so you'll need to run the bottle or container under very warm water, then shake before using.

ORANGE (OR LEMON) INFUSED OLIVE OIL

Steps:

• Cut the peel from 2 oranges or 3 lemons. Place the peel in a food processor with one cup of oil. Pulse until well blended.
• Let sit at room temperature for one hour, and then strain through a fine mesh strainer.

GARLIC AND LEMON OIL

Steps:

• Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes.
• With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil.
• Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator.

LEMON OLIVE OIL RECIPE BY TASTY

Steps:

• Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
• Add the peels to a medium pot filled with the olive oil and stir.
• Let simmer over very low heat for 15-20 minutes.
• Strain out the peels.
• Transfer the infused oil to a bottle or other resealable container.
• The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
• Enjoy!

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.