Add healthy fats, vitamins, and minerals to homemade oil Infusions, that can go on just about everything.
Makes 1 cup of oil
2 Myer lemons, peels only
1 cup good quality extra virgin olive oil
1.Take a vegetable peeler , or a sharp
paring knife,and remove the zest from the lemon. Rather than confetti-like spirals, you’ll want large strips of lemon zest.
Important: the white pith beneath the surface of the skin is bitter. Be sure to take only the yellow portion from the top, or your olive oil will taste bitter. If any of the white remains on the zest, just go back in and cut it off.
2.Place your olive oil in a small saucepan, or double boiler. You’ll want to heat it very gently, never reaching more than 150˚F.If you’re not measuring your olive oil with a thermometer, a good test is to make sure there are no bubbles, even tiny ones. Overcooking the olive oil can change its flavor profile, potentially giving it a rancid taste.
3. After the oil is warm, add your lemon zest and let it steep for 20 minutes to an hour. Remove from heat and let sit for a couple of hours. The longer your lemon zest steeps, the stronger your oil will be. Once the oil is to your taste, remove the lemon peels with a sieve or a pair of tongs.
Choose a glass bottle that suits the volume you’ve made. Using a funnel, pour the olive oil into the bottle and cap it.
Cooks note; As this olive oil has fresh ingredients, you’ll want to keep it in the refrigerator and use it within a couple weeks. Olive oil solidifies a bit when kept in the fridge, so you’ll just want to run the bottle under some water and give it a shake before using.
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