Jeff Smiths Lemon Olive Oil Recipes

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SUSAN LOOMIS'S LEMON OLIVE OIL



Susan Loomis's Lemon Olive Oil image

I was introduced to this fragrant oil by my friend and fellow cookbook author Susan Hermann Loomis, who runs a cooking school called On Rue Tatin in her wonderful home in Normandy. I went to visit her one summer evening, and she served roasted peppers doused with this oil and garnished with fresh thyme leaves as part of a first course. The lemon oil goes beautifully with vegetables or fish, and is lovely on a salad or drizzled over bread.

Provided by Martha Rose Shulman

Categories     condiments

Time 15m

Yield 2 cups

Number Of Ingredients 2

Minced zest of 2 organic lemons
2 cups extra virgin olive oil

Steps:

  • Place the zest and oil in a medium saucepan and heat slowly over low heat until all of the lemon zest begins to sizzle. If you insert a thermometer, the temperature should not go above 220 degrees Fahrenheit. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to steep for 48 hours.
  • Strain the oil into clean glass bottles. Keep for one month at room temperature or for several months in the refrigerator. Allow to come to room temperature before using.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 1 milligram, Sugar 0 grams

JEFF SMITH'S LEMON OLIVE OIL



Jeff Smith's Lemon Olive Oil image

From "The Frugal Gourmet Cooks Italian" (Wm. Morrow, 1993) Wonderful on salads, pasta, grilled fish and more. Simple to make. If you do not have a mortar and pestle a food processor will do the job, too. There are recipes out there that call for pureeing a whole lemon, pith, seeds, and all, in a blender. I highly recommend this method over the whole-blended-fruit one, as the pith and seeds can make the product quite bitter, and good olive oil is too expensive to waste. Try your best to get organic lemons for this, as pesticide reside cannot be washed off the skin.

Provided by zeldaz51

Categories     European

Time 15m

Yield 4 cups, 64 serving(s)

Number Of Ingredients 2

6 large lemons
4 cups extra virgin olive oil

Steps:

  • Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes.
  • Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute.
  • Remove to a 2 quart glass jar or sealed plastic container and add the remaining 3 3/4 cups of olive oil. Allow to marinate four days at room temperature.
  • Strain the oil and discard the peel.For safety, not to mention best flavor, keep ANY infused oil under refrigeration and use quickly. For longer term storage, freeze in small amounts which will thaw quickly.

Nutrition Facts : Calories 121.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 0.1

LEMON OLIVE OIL RECIPE BY TASTY



Lemon Olive Oil Recipe by Tasty image

Here's what you need: lemons, olive oil

Provided by Gwenaelle Le Cochennec

Yield 32 servings

Number Of Ingredients 2

4 lemons, thoroughly washed
2 cups olive oil

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!

Nutrition Facts : Calories 121 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

LEMON OLIVE OIL DRESSING



Lemon Olive Oil Dressing image

Make and share this Lemon Olive Oil Dressing recipe from Food.com.

Provided by Chef Joey Z.

Categories     Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

5 tablespoons olive oil
2 tablespoons tamari
2 garlic cloves (pressed)
2 tablespoons lemon juice

Steps:

  • Blend all ingredients and serve on your favourite green salad.
  • Bon appetit.

Nutrition Facts : Calories 317.4, Fat 33.8, SaturatedFat 4.7, Sodium 1006.8, Carbohydrate 3.3, Fiber 0.3, Sugar 0.7, Protein 2.1

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