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Home Cooking

Lemon Infused Olive Oil

janniecooks | Nov 27, 201701:02 PM     2

Suddenly lemon olive oil has disappeared from store shelves in my area; my sister reports the same happened in her area (1500 miles away). So I'm going to have to make my own.

In searching for recipes I found three basic versions:

1. Heat olive oil, drop in lemon zest, heat below simmer for 10 minutes, cool, refrigerate and strain before using.

2. Steep grated lemon zest in olive oil at room temp for a couple weeks, then strain into a clean jar and refrigerate.

3. Pound and crush lemon zest with salt for a couple of minutes, then dribble in 1 cup of oil, working the zest as you dribble in the oil for about another minute. Let infuse at room temp for 1 to 6 hours, then strain into a clean bottle and refrigerate.

The last version comes from The Splendid Table website, so I'm inclined to trust it more than other two which I found on sites not familiar to me (and which I didn't record).

Has anyone made Lemon infused olive oil at home? Any advice for me?

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