Lemon infused olive oil is somewhat hard to come by from greek olive oil brands, especially in the U.S. However, it is rather spectacular when used for both cooking and for drizzling on to salads, so I tend to make my own when I can these days.
However, there is a great turkish brand of olive oil that makes some superb lemon infused olive oil aswell as other fantastic flavors that you can read about elsewhere on this site.
If you relish the challenge of making your own lemon olive oil then here’s a simple way of doing it. And when I say challenge, it really isn’t that much of a challenge, it really is actually very easy!
You will need:
- A fresh lemon that you have washed and dried.
- 300ml-500ml of great olive oil (preferably greek!)
- A lemon zester, or a vegetable peeler.
- A tea strainer or similar.
How to make lemon infused olive oil
Use the zester, or peeler, to shave long strips of lemon skin off the lemon. Try and keep the strips as shallow as possible. If you go into the white pith you may end up with a more bitter result than desired. The number of strips you peel is really up to you. I vary mine between half and most of the lemon, depending on the size of the lemon!
Heat the olive oil in a smallish pan until it is almost simmering. Whatever you do, don’t boil it otherwise the oil will be ruined.
Pop the lemon zest strips into the oil and heat for 10-15 minutes, keeping the oil close to simmering as possible without going too far.
Take the pan off the heat and set aside for at 2-3 hours to infuse further.
Poor the oil into a jug, or other container, and put in the fridge for a couple of hours until chilled.
Strain the oil into a suitable oil dispenser.
For best results keep in the fridge and use within a week.
If you feel the olive oil is not lemony enough for your taste don’t be tempted to add lemon juice as this will not mix very well with olive oil.
And there you have it, perfect lemon infused olive oil. Simple!