Lemonoliveoil Recipes
LEMON-INFUSED OLIVE OIL
See how easy it is to make your own lemon-infused olive oil at home with this simple recipe using just olive oil and fresh lemons.
Provided by Molly Watson
Categories Condiment Ingredient
Time 15m
Yield 16
Number Of Ingredients 2
Steps:
- Store the oil in the refrigerator. Use in your favorite recipes and enjoy.
Nutrition Facts : Calories 121 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 14 g, ServingSize 16 servings, UnsaturatedFat 0 g
SUSAN LOOMIS'S LEMON OLIVE OIL
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
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
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
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
LEMON OLIVE OIL RECIPE BY TASTY
Here's what you need: lemons, olive oil
Provided by Gwenaelle Le Cochennec
Yield 32 servings
Number Of Ingredients 2
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 OIL
Provided by Food Network
Number Of Ingredients 4
Steps:
- Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil.
- Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil.
MEYER LEMON OLIVE OIL
A lovely lemon olive oil subtly infused with the delicate scent of Meyer lemons. Wonderful drizzled over salads or pasta, or for use in cooking. Use right away, or store tightly covered in the refrigerator for up to two weeks. You can also use Eureka lemons for this.
Provided by BecR2400
Categories Lemon
Time 25m
Yield 1 cup lemon olive oil
Number Of Ingredients 2
Steps:
- Warm the olive oil and the peel over very low heat for 20 minutes.
- Allow to cool for half an hour.
- Strain and pour into an antique stoppered bottle, or any bottle you may have.
Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3
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- Use a vegetable peeler to peel the yellow part of the skin off the lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.
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