Lemon infused olive oil seems to be the next in our series of gourmet gifts. I wasn’t really sure how this was going to go when I started it, but here we are. Don’t you just love bread dipped in warm olive oil? Well, now you can have it with a hint of lemon. I have such a passion for lemon.
And its so easy to make! It’s the cooling time that takes the longest. But if you are like me, you can go about your day, and get some other stuff done. If you have been following my posts, you know that I like threes. It has got to be my artistic side. Anyway, I paired this with Chili Infused Olive Oil and Garlic Infused Olive Oil for a nice gift. The only downside is this has to be kept refridgerated and used within 7-10 days.
DIY Lemon Infused Olive Oil
First, you need to determine how much oil you are going to infuse. I figured my bottles would hold about 2 cups up to the neck. Then, you will need about 2 lemons per cup of oil. So I needed four lemons. Of course, this will vary on the size of your lemons.
Peel your lemons, avoiding the fruit. I just used a standard potato peeler, better known to me as a carrot peeler. What do you know it as?
Place in a saucepan and pour oil over them. Cook over low heat for 5-10 minutes.
Let cool completely, then remove the peels. Pour into jar. Don’t you love my cute labels I printed?
Want more ideas for using your lemons? You can flavor salt with it. Or maybe you prefer sugar. Maybe you have a sore throat or a cough and want to drink it. Maybe you are from the South and need biscuits with every meal. Or you are like me and could eat muffins at any given time.
Have you ever infused olive oil? Did you like it? Let me know in the comments.