Lemon Oil Recipes

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HOW TO MAKE LEMON OIL



How To Make Lemon Oil image

An easy way to prepare the multi-purpose oil at home!

Provided by Komal Narwani

Categories     Oil

Time P14DT10m

Yield 1 small jar

Number Of Ingredients 4

6 whole lemons
3 cups olive oil ((extra virgin preferable))
6 whole lemons
3 cups coconut oil

Steps:

  • Wash the lemons thoroughly under running water and leave them for 2 hours to dry completely.
  • Peel the skin of the lemons and keep the fruit pulp separate. You may keep the pulp to make lemon juice, lemon tart, or any other lemon recipe later. Make sure that the peel you've removed does not contain fruit pulp or the bitter white pith attached to it. Lemon oil can only be prepared with the lemon peel.
  • Grate the lemon peel in a bowl or any other container. This will provide a better surface area. You may skip this step if you feel you have peeled it fine enough.
  • Put the peel into a glass jar container, having an air-tight lid. To avoid any chemical reactions, the glass jar is the most preferred.
  • Put the extra virgin olive oil in the jar, stir well, and close the lid.
  • Place the jar in a dry place for 1-2 weeks. Keep shaking the jar at least once every day.
  • Strain the oil into another glass jar using a strainer.
  • Store it in a dark place away from sunlight.
  • Wash the lemons and pat them dry using a paper towel. Leave it for another half an hour to dry completely.
  • Peel each lemon, make sure not to remove the bitter white pith along with the zest.
  • Put the lemon in a small pot and pour the coconut oil over it.
  • Heat the oil and bring it to simmer for 5 mins, then allow it to cool.
  • Strain the oil into an airtight glass jar and store it in a dark room or the refrigerator.

GARLIC AND LEMON OIL



Garlic and Lemon Oil image

Provided by Ina Garten

Categories     condiment

Time 20m

Yield 2 cups

Number Of Ingredients 5

12 whole garlic cloves, peeled
2 cups extra virgin olive oil
2 lemons
2 pinches of red pepper flakes
1/2 teaspoon kosher salt

Steps:

  • Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes.
  • With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil.
  • Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator.

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

LEMON OLIVE OIL CAKE



Lemon Olive Oil Cake image

Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 8 servings.

Number Of Ingredients 10

2 large eggs, room temperature
2/3 cup sugar
1/2 cup extra virgin olive oil
1/3 cup 2% milk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON AND OLIVE OIL DRESSING



Lemon and Olive Oil Dressing image

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.

Provided by Patricia Wells

Categories     HarperCollins     Salad Dressing     Lemon Juice

Yield Makes about 1/4 cup

Number Of Ingredients 5

1/4 teaspoon lemon zest salt, or fine sea salt to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Special Equipment
A small jar with a lid

Steps:

  • In the jar, combine the salt and lemon juice. Cover with the lid and shake to blend. Add the oil and shake once more. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 3 days. Shake to blend again before using.)

LEMON OIL



Lemon Oil image

Keep lemon oil on hand to make salad dressings or to use when cooking fish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 2

1/2 cup extra-virgin olive oil
Zest of 2 lemons

Steps:

  • Combine oil and lemon zest in a small saucepan. Set over low heat, and cook very gently to infuse oil with lemon, about 10 minutes. Remove from heat; let cool.

LEMON OLIVE OIL



Lemon Olive Oil image

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

Provided by Sharon123

Categories     Lemon

Time 5m

Yield 1 cup

Number Of Ingredients 2

1 cup grapeseed oil or 1 cup other vegetable oil
2 -3 tablespoons lemon zest, finely grated

Steps:

  • Place the oil and the zest in a glass jar. Let it stand at room temperature for at least 2 weeks, shaking occasionally.
  • Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, in refrigerator. Enjoy!
  • Yield: 1 cup.

Nutrition Facts : Calories 1915.1, Fat 216, SaturatedFat 29.8, Sodium 5, Carbohydrate 1.9, Fiber 1.3, Sugar 0.5, Protein 0.2

LADOLEMONO - LEMON OIL SAUCE FOR FISH OR CHICKEN



Ladolemono - Lemon Oil Sauce for Fish or Chicken image

This is a Greek sauce that is great for grilled or baked chicken or fish (especially salmon). It is simple to make, and is usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want.

Provided by Thalia

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 5

½ cup olive oil
¼ cup lemon juice
1 teaspoon dried oregano
1 pinch salt
1 pinch pepper

Steps:

  • In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 1.7 g, Fat 27 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 0.9 mg, Sugar 0.4 g

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