Lemon Infused Olive Oil

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Great as a dressing for a salad, drizzled over grilled fish or meats. In a marinade or stir fry. If I’m making a mousse filling for ravioli I use it sometimes instead of having the zest or the juice, which can often bleach the colour out of fresh herbs.

Prep Time: 5 minutes

Cook time: 10 minutes

Serves: 250mls

Ingredients

1 – 2 lemons, scrubbed clean & dried
1 cup extra virgin olive oil

Instructions

Carefully peel or zest your lemons, avoiding any of the white pith as this is very bitter.

Pour the oil into a saucepan, pop your zest in and over a very low heat cook for about 10 minutes. Make sure the oil doesn’t boil, you are just infusing the oil with the zest.

Remove the pan from the heat and allow the mixture to cool completely.

Pour into a glass or jar. The longer you leave it, the better it gets.

Serve : Great as a dressing for a salad, drizzled over grilled fish or meats. In a marinade or stir fry. If I’m making a mousse filling for ravioli I use it sometimes instead of having the zest or the juice, which can often bleach the colour out of fresh herbs.