It all started with that picture.
That's how this blog post begins.
As you're aware I've shopped up big on lemons and limes.
The apartment is beginning to smell like a citrus orchard (not that that's a bad thing).
I was bored earlier today and thought it would be a good exercise to shoot some still life images of the abundant produce.
Pin itAfter that was done I was still faced with the dilemma of what to do with it all.
I thought about whipping up a lime, yoghurt and olive oil cake but I just wasn't in a baking mood-yet.
The only other abundant product that I ALWAYS have in the house is olive oil. It's been with me “like forever”. LOL!
I am very lucky that I have it sent from Greece. I get a shipment every few years and enjoy it quite a bit in many of the Greek and Greek inspired recipes I make.
I'd actually been thinking for quite a while now to make some sort of infused olive oil concoction as the commercial ones are very expensive and frankly not worth it.
Pin itIn the end I decided to make a batch of lemon infused olive oil.
The process was quite simple actually. The oil needs to be gently simmered with a little lemon peel for about ten to fifteen minutes. Once it cools, strain it and seal your bottle, before storing it in a cool, dark place.
I’ll let you know how the flavours develop over time. It will definitely need a few weeks to do this.
Pin it- 1 cup, extra virgin olive oil
- Peel from 1 or 2 lemons
- Scrub your lemons quite thoroughly before peeling them.
- Peel your lemons avoiding any of the white pith.
- Place the lemon peel with the olive oil in a sauce pan and cook over a very low heat for 10-15 mins. (make sure the mixture does not boil. We want to the flavours to infuse nice and slowly)
- Remove from the heat and allow the olive oil to cool down completely.
- Remove the peel and pour the oil in a glass bottle or jar.
- Store in a cool, dark place to allow the flavours to develop.
Pin it