If you have any spare oil oil and citrus lying around the house, consider using it to make this gorgeous, aromatic, lemon infused olive oil.
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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 all this abundant citrus produce.
After that was done I was still faced with the dilemma of what to do with it all.
I thought about whipping up a healthy 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 traditional Greek and modern Greek 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.
In 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.
Related: see my vegan lemon cookies for further inspiration.
📖 Recipe
Lemon infused Olive Oil Recipe
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Conversions
Ingredients
- 1 cup olive oil, extra virgin
- Peel from 1 or 2 lemons
Instructions
- Scrub your lemons quite thoroughly and peel 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. Once cooled, remove the peel and pour the flavoured oil in a bottle or jar.
- Store in a cool, dark place to allow the flavours to develop.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Diana Anderson says
I thought lemon infused olive oil would be wonderful in a olive oil cake. So I ordered some and it was very expensive! I followed your recipe and it is cooling on the stove at present. It tastes better than the high dollar lemon olive oil I bought! I am going to try the tahini cake next. Your recipes sound marvelous. You should write a book. I’d buy it!
Peter G says
Thanks Diana I really appreciate your kind words. Glad you also liked the recipe.
Jean says
Definitely i will do this, as i tasted it last week when we were in Greece. Thanks for the recipe.
Vern says
I have made your lemon infused olive oil wow its delicious 😋
Chyrl says
Question: I want to make lemon olive oil for gifts and have been searching for a recipe that would keep. How long can this be stored before use?
Peter G says
The shelf life for olive oil isn't that long. I think a few months would be ok. Thanks